Warm Chicken and Sweet Potato Salad

Spanish · Autumn · 40 min · Serves 4 · By The Lesapor Kitchen

This warm salad is perfect for an autumn evening. It's quick to prepare and combines the comfort of roasted sweet potatoes with tangy vinaigrette and tender chicken. A satisfying meal that's both healthy and delicious.

Ingredients

• 2 medium sweet potatoes, peeled and cubed
• 2 tablespoons olive oil, divided
• 1 pound boneless chicken breasts, sliced
• 1 teaspoon smoked paprika
• 4 cups mixed salad greens
• 1/2 red onion, thinly sliced
• 1/4 cup toasted almonds, sliced
• Flaky sea salt, to taste
• Freshly ground black pepper, to taste

Method

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the cubed sweet potatoes with 1 tablespoon of olive oil, smoked paprika, salt, and pepper. Spread them out on the prepared baking sheet and roast for 25-30 minutes until tender, flipping halfway through.
3. Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the sliced chicken breasts, season with salt and pepper, and cook for 6-8 minutes until golden and cooked through.
4. In a large bowl, combine the mixed salad greens, roasted sweet potatoes, cooked chicken, sliced red onion, and toasted almonds.
5. Toss the salad gently to combine all ingredients. Adjust seasoning with more salt and pepper if needed before serving.