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!
Servings 2
Ingredients
- 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
Instructions
- Preheat your oven to 400 degrees.
- In a large bowl, toss together the sweet potato cubes, coconut oil, brown sugar and curry power. Lay them in a single layer on a large 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!