This refreshing salad brings sweet and heat for a flavor-packed bowl.
Meet my newest lunch obsession. Roasted sweet potatoes have a rich, caramelized sweetness that pairs so well with tender chicken, juicy mango, and smoky chipotle. You get a little bit of heat with a little bit of sweet—every bite has contrast without being overwhelming or clashy. And the crunch from the cashews (or whatever other nut you choose!) keeps things interesting, offering a satisfying texture.
This is one of those meals that ties your whole day together. It’s a great afternoon pick-me-up, or the perfect punctuation at the end of a long day. It hits the spot when you don’t want to cook something complicated, but still want something fresh and homemade. The hearty roasted sweet potatoes and chicken bulk things up enough that you won’t feel like you’re eating a side salad; this is filling, but not heavy. The ripe mango gives bursts of brightness that make the whole thing sing.
There’s versatility here, too. You can roast the potatoes a bit darker if you like a deeper flavor, swap in different greens, or change up the nuts to something you like better. Trust me; you’ll reach for this recipe often once you try it.
Switching things up
Let’s talk about those customizations. The biggest swaps you could make are with the protein and greens. For your salad base, you could use baby spinach, arugula, or mixed greens instead of lettuce. Not a big fan of chicken? Steak, shrimp, or even tofu would all be excellent substitutions.
If you want to try a different tropical twist, use pineapple instead of mango. You’ll still get that bright, sweet, tangy note, but with a more citrus vibe. And finally, you can swap out the cashews for whatever nut you prefer: almonds, pecans, peanuts, or macadamia nuts would also work well here.
How do I store leftovers?
Leftover chicken and roasted potatoes can be stored together, but try to keep the greens and vinaigrette separate if you can. Otherwise, the lettuce can turn soggy and alter the texture of the whole dish. Your leftovers will keep for 3-4 days in the fridge. Any extra vinaigrette will keep in the fridge for 4-5 days in an airtight jar. Give it a good shake before using it again.
Serving suggestions
If you’re anything like me, you’ll be looking for ways to use up any extra mango. I love turning it into a dessert with this Mango Sticky Rice or Mango Frozen Yogurt. For more tropical-inspired lunch inspo, dice some up for this Thai Mango-Avocado Salad With Grilled Sweet Potatoes—a win if you have extra sweet potato, too! For a kick, sip on a Mangonada on the side.
Ingredients
For The Salad:
- 1 large sweet potato cut into 1-inch cubes
- 1 teaspoon coconut oil melted
- 2 teaspoons brown sugar packed
- 1/2 tablespoon yellow curry powder
- Salt to taste
- 1/4 cup cashews
- 1/2 pound chicken breasts
- 1/4 cup sweetened coconut flakes
- 8 cups lettuce leaves
- 1/4 cup cilantro roughly chopped
- 2 teaspoons fresh mint minced
- 2 teaspoons red chili pepper minced
- 1/2 cup mango cubed
For The Vinaigrette:
- 3 tablespoons mango finely diced
- 1 teaspoon chipotle in adobo finely diced
- 1 tablespoon fresh lime juice
- 1 teaspoon honey or agave
- 2 tablespoons olive oil
- Pinch of salt
Instructions
- Preheat your oven to 400°F.
- In a large bowl, toss together the sweet potato cubes, coconut oil, brown sugar, and curry powder. Lay them in a single layer on a large baking sheet and sprinkle with salt. Bake for 15-20 minutes until fork-tender. In the last 10 minutes of baking, toss the cashews onto the pan so they can toast at the same time.
- While the potatoes cook, preheat your grill to medium heat and cook the chicken until no longer pink inside, or about 7-9 minutes per side. Set aside to rest.
- When the potatoes and cashews come out of the oven, place the coconut flakes onto a small baking pan and place them in the oven until light golden brown. It only takes 2-3 minutes, and they burn easily, so watch them closely!
- Make the dressing. Add all ingredients to a small food processor and blend until creamy.
- In a large bowl, toss together the lettuce, cilantro, mint, chili pepper, and mango. Then, toss with the sweet potatoes, cashews, and toasted coconut.
- Drizzle in the dressing and toss until everything is well coated.
- Divide between two plates, top each with a chicken breast, and enjoy.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
