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.