GREEN SALAD WITH ROAST CHICKEN AND SWEET POTATO
Roasted chicken gives this main-course salad plenty of protein, and the chunks of sweet potatoes and shallots are full of potassium. The vinaigrette, made by deglazing the pan with cider vinegar and whisking it together with olive oil, brings the flavors together.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees. Rinse chicken, and pat dry. Rub breast side with ginger and 1/8 teaspoon salt. Heat 2 tablespoons oil in a large (12-inch) ovenproof skillet over medium-high heat until hot but not smoking. Place chicken in skillet, breast side down; cook until breast side begins to turn golden brown, about 4 minutes.
- Turn chicken over. Add potatoes and shallots to skillet; turn to coat in oil. Transfer skillet to oven. Roast chicken and vegetables, turning vegetables occasionally, until vegetables are tender and chicken is cooked through, 20 to 25 minutes. While chicken roasts, put salad greens in a serving bowl; set aside.
- Transfer chicken to a cutting board and vegetables to a plate. Add vinegar to skillet; cook over medium-high heat, scraping up brown bits from bottom of skillet with a wooden spoon, 30 seconds. Remove from heat; whisk in 1/8 teaspoon salt, the pepper, thyme, and remaining tablespoon oil.
- Cut chicken into 1/4-inch-thick slices. Add chicken and vegetables to salad greens. Toss with warm vinaigrette.
Nutrition Facts : Calories 248 g, Cholesterol 42 g, Fat 15 g, Fiber 2 g, Protein 14 g, Sodium 69 g
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3.sylhet Murad
[email protected]This is the best salad I've ever had! I will definitely be making it again and again.
Dinesh Chaudhary
[email protected]I love the combination of flavors in this salad. The sweet potatoes and roasted chicken are a perfect match.
lester6717
[email protected]This recipe is a lifesaver! I'm always looking for easy and healthy meals to make for my family, and this salad fits the bill perfectly.
Abigail Duhaney
[email protected]I'm not sure what I did wrong, but my salad didn't turn out as good as I expected. The chicken was dry and the dressing was too thick.
Yusuf Abdullaziz
[email protected]This recipe is a great way to use up leftover chicken. I always have leftover chicken from dinner, and this is a great way to use it up.
Faraz Gamer
[email protected]I've made this salad several times and it's always a crowd-pleaser. It's a great dish to bring to potlucks or parties.
Medha Sk
[email protected]This salad is perfect for a light lunch or dinner. It's healthy and filling.
Lisa Casadevall
[email protected]I'm not a fan of sweet potatoes, but I loved them in this salad. They were roasted to perfection.
Jeremiah Crowder
[email protected]The dressing is a bit too sweet for my taste, but I still enjoyed the salad.
Ahmed El bendary
[email protected]I substituted kale for the spinach and it turned out great! This salad is so versatile.
Daniela Tapia
[email protected]The roasted chicken was so juicy and flavorful. I will definitely be making this recipe again.
Khem Karki
[email protected]I love how easy this recipe is to follow. I'm not a great cook, but I was able to make this salad without any problems.
Cullen Hart
[email protected]This salad was a hit at my dinner party! The combination of roasted chicken, sweet potatoes, and greens was delicious, and the dressing was the perfect finishing touch.