rotisserie chicken and roasted sweet potato salad
Chicken
Rotisserie Chicken & Roasted Sweet Potato Salad
This rotisserie chicken and roasted sweet potato salad is the perfect anti-inflammatory dinner. Sweet potatoes are rich in antioxidants like beta carotene, while chicken provides lean protein to keep you full and satisfied. Tossed with fresh greens, apples and a tangy-sweet dressing, this salad is a wholesome meal that’s perfect for busy nights.
Ingredients:
- 2 medium sweet potatoes, scrubbed and cubed (½-inch; about 5 cups)
- 6 tablespoons extra-virgin olive oil, divided
- ½ teaspoon ground pepper, plus more for garnish
- ¼ teaspoon salt
- 4 teaspoons cider vinegar
- 4 teaspoons pure maple syrup
- 1 teaspoon dijon mustard
- 8 cups loosely packed baby arugula
- 2½ cups shredded rotisserie chicken
- 2 small honeycrisp apples, thinly sliced (about 2 cups)
- ½ cup crumbled blue cheese, divided
- 4 tablespoons unsalted roasted sunflower seeds, divided
Directions:
- Preheat oven to 400°F. Toss sweet potatoes with 2 tablespoons oil, ½ teaspoon pepper and ¼ teaspoon salt on a large rimmed baking sheet until coated; spread in an even layer. Roast, stirring once, until browned and fork-tender, 25 to 30 minutes.
- Meanwhile, whisk 4 teaspoons each vinegar and maple syrup and 1 teaspoon mustard together in a small bowl. Gradually whisk in the remaining 4 tablespoons oil until emulsified and smooth, about 30 seconds.
- Transfer the roasted sweet potatoes to a large bowl. Add the maple vinaigrette, 8 cups arugula, 2½ cups chicken, the sliced apples, 6 tablespoons blue cheese and 3 tablespoons sunflower seeds; toss to coat. Sprinkle with the remaining 2 tablespoons blue cheese and 1 tablespoon sunflower seeds. Garnish with additional pepper, if desired.
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