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Roasted Sweet Potato and Quinoa Chicken Salad

5 from 1 vote
A delightful combination of sweet, savory, tangy and smoky ingredients. Makes a great lunch or dinner main dish salad.
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Ingredients

  • Fresh spinach or thinly sliced kale
  • roasted sweet potato chunks see instructions in note
  • cooked and cooled quinoa*
  • diced cooked chicken breast
  • thinly sliced onion
  • chopped cilantro
  • sliced or diced avocado
  • Smoked Paprika Vinaigrette or Maple Bacon Vinaigrette

Instructions

  • Add all ingredients in desired quantity (It's a salad. Just go with the flow, here.)
  • Fill large salad bowl or individual serving with spinach or kale. Layer remaining ingredients on top and dress with salad dressing.

Notes

  • *Add more flavor to your quinoa by cooking it in broth instead of water.

Roasted Sweet Potato Chunks

  • Ingredients
  • 1 large sweet potato, peeled and cut into 1/2-inch or smaller chunks (about 3 cups diced)
  • 1.5 tablespoons olive oil (I use Bacon Olive Oil)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon cumin
  • Preheat oven to 400 degrees. Toss sweet potato chunks in oil and then toss with spices. Spread on a baking sheet and cook for about 20 minutes or until browning on edges.
Author: Our Best Bites
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