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Chicken and Sweet Potato Salad with Tahini Dressing
This wholesome salad is a festival of flavors and textures. Succulent baked chicken, sweet potatoes and avocados are served on a bed of leafy greens, all drizzled with a homemade tahini dressing.
Prep Time
10
minutes
mins
Cook Time
50
minutes
mins
Total Time
1
hour
hr
Course:
Main Course, Salad
Cuisine:
American
Servings:
4
servings
Calories:
498
kcal
Author:
Becky Hardin
Ingredients
2
chicken breasts
3
cups
Boston lettuce
1
cup
leaf lettuce
200
g
sweet potato
chopped
1/2
cup
dried cranberries
2
tbsp
coconut oil
melted
½
tbsp
dried rosemary
1
cup
yellow pear cherry tomatoes
1
avocado
sliced
For tahini dressing:
3
tbsp
tahini
1 ½
tbsp
honey
1
tbsp
balsamic vinegar
Juice of 1 lime
1
tbsp
extra virgin olive oil
Pinch
of salt
Black pepper
according to taste
Instructions
For baked chicken:
Preheat oven at 160C/320F
Peel and chop sweet potato in bite size pieces
Line a baking sheet with baking paper
Add coconut oil in a cup. Melt in microwave at 10 second intervals
Add chicken and sweet potato on baking paper
Drizzle coconut oil on top
Sprinkle onion powder and rosemary leaves
Bake for 30 minutes at 160C/320F
Carefully remove baking sheet from oven
Turn chicken and sweet potatoes
Carefully put back in oven and bake for another 20 minutes
For salad:
Wash Boston, leaf lettuce and cherry tomatoes
Slice avocado
Add lettuce, cherry tomatoes, avocado, baked chicken and sweet potatoes in a large salad bowl
Add cranberries
Drizzle tahini dressing. Mix and enjoy!
For tahini dressing:
Add tahini, honey, balsamic vinegar, juice of lime, olive oil, salt and black pepper in a jar
Shake well until all ingredients are well combined
Drizzle over salad
Nutrition
Calories:
498
kcal
|
Carbohydrates:
39
g
|
Protein:
29
g
|
Fat:
27
g
|
Saturated Fat:
9
g
|
Cholesterol:
72
mg
|
Sodium:
248
mg
|
Potassium:
1065
mg
|
Fiber:
7
g
|
Sugar:
21
g
|
Vitamin A:
9149
IU
|
Vitamin C:
18
mg
|
Calcium:
63
mg
|
Iron:
2
mg