Go Back
+ servings
Curried Sweet Potato and Mango Salad - Sweet coconut and mango, and spicy curry roasted sweet potatoes and cashews, this salad has it all! | Foodfaithfitness.com | #glutenfree #salad #recipe

Roasted Sweet Potato Salad with Chicken and Mango Chipotle Vinaigrette

This easy salad has curry roasted sweet potatoes, chicken, coconut and a spicy mango vinaigrette - a healthy taste of the middle east!
Course Main Course
Cuisine Middle Eastern
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Author Taylor


  • 1 inch Large sweet potato cut into 1 cubes (400 g, about 4 cups of cubes)
  • 1 tsp Coconut oil melted
  • 2 tsp Brown sugar packed
  • 1/2 Tbsp Yellow curry powder
  • Salt
  • 1/4 Cup Cashews
  • 1/2 lb Chicken breasts about 2 large
  • 1/4 Cup Sweetened coconut flakes
  • 8 Cups Lettuce leaves
  • 1/4 Cup Cilantro roughly chopped
  • 2 tsp Fresh mint minced
  • 2 tsp Red Chile pepper minced
  • 1/2 Cup Mango cubed
  • 4 Tbsp KRAFT Mango Chipotle Vinaigrette


  • Preheat your oven to 400 degrees.
  • In a large bowl,[/url] toss together the sweet potato cubes, coconut oil, brown sugar and curry power. Lay them in a single layer on a large [url href=http://amzn.to/1KYDxbD target=_blank rel=nofollow]baking sheetand 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 or 3 minutes, and they burn easily, so watch them closely!
  • In a large bowl, toss together the lettuce, cilantro, mint, sliced pepper and mangoes. Then, toss with the sweet potatoes, cashews and toasted coconut.
  • Drizzle in the Mango Chipotle Dressing and toss until everything is well coated.
  • Divide between two plates, top each with a chicken breast and DEVOUR!