Roasted Sweet Potato and Quinoa Chicken Salad
A delightful combination of sweet, savory, tangy and smoky ingredients. Makes a great lunch or dinner main dish salad.
Ingredients
Smoked Paprika Vinaigrette
- ½ cup red wine vinegar
- ⅓ cup honey
- 1 tablespoon stone-ground mustard
- 1 tablespoon lime juice
- ¾ teaspoon freshly ground black
- ¾ teaspoon kosher salt
- 1 ¼ teaspoon smoked paprika
- 1 clove garlic
- 2 tablespoons chopped onion
- ¼ teaspoon oregano
- 1 pinch granulated sugar
- ½ cup oil of choice (I like half olive oil and half vegetable oil)
Salad
- Fresh spinach or thinly sliced kale
- roasted sweet potato chunks see instructions in notes
- cooked and cooled quinoa*
- diced cooked chicken breast
- thinly sliced onion
- chopped cilantro
- sliced or diced avocado
Instructions
Dressing
- Combine all ingredients except oil in a blender and process until smooth. With the blender on low speed, slowly drizzle in oil. Store in a jar in the fridge.
Salad
- 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
- There are quite a few components here, but if you keep them stocked in your fridge (some cooked quinoa, chicken that's already chopped and ready, sweet potatoes that are done) it's easy to throw together and eat for lunch or dinner a few days in a row.
- I've been eating this non-stop lately with our Smoked Paprika Vinaigrette, but it's also awesome with this Lime-Cilantro Vinaigrette.
- 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°F. 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.
Cost: $12
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