Harvest Chicken & Sweet Potato Salad
This salad makes for a perfect healthy fall meal. Make it for a holiday party or meal prep to have it all week long. It's gluten free, dairy free, paleo, and Whole30 approved.
Servings 8 cups
- 1/4 cup orange juice (about 1/2 large orange)
- 2 teaspoons tahini
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
- salt, to taste
Preheat oven to 375 degrees Fahrenheit. Line two baking sheets with parchment paper. Mix diced sweet potatoes with 2 tablespoon avocado oil and salt and pepper. Place and baking sheets and roast for 30 minutes.
While the sweet potatoes bake, make the chicken. Mix garlic, ginger, cinnamon, red pepper flakes, and salt and pepper in a small bowl. Rub evenly over chicken. Heat a medium skillet over medium heat. Add 1 teaspoon avocado oil and let it get hot, about 30 seconds. Cook chicken breast until cooked through and no pink remains, about 20 minutes. Once it is done, remove from heat and let cool. Shred with either a fork or pull apart with your hands.
Make the dressing. Mix all ingredients in a small bowl.
Place chicken, cranberries, pecans, parsley, and cooked sweet potatoes in a large bowl. Pour over dressing and mix well.
Serving: 1g | Calories: 282kcal | Carbohydrates: 25g | Protein: 20.4g | Fat: 11.4g | Fiber: 4.7g | Sugar: 6.2g