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Roasted Sweet Potato & Chicken Salad

Roasted Sweet Potato and Chicken Salad

Salad Ingredients

  • 5 oz. mixed greens
  • 1 sweet potato, diced
  • 1 tsp olive oil
  • Salt and pepper, to taste
  • ½ thinly sliced red onion
  • Baked chicken thighs, cut into slices
  • 1 cup dried cranberries
  • 1 cup pecans

Ginger Vinaigrette Ingredients

  • 1 TB fresh grated ginger
  • 1 clove minced garlic
  • ¼ cup rice vinegar
  • ½ cup canola oil
  • Pinch of salt and pepper


  1. Preheat oven to 400 degrees
  2. In a bowl, toss diced sweet potatoes with olive oil, salt, and pepper and transfer to a baking sheet. Roast sweet potatoes in oven for 30-45 minutes until potatoes are crisp and tender.
  3. Add mixed greens, sweet potatoes, and all other salad ingredients into a large bowl.
  4. Add all ginger vinaigrette ingredients to a mason jar, seal lid, and shake to combine.
  5. Toss salad with vinaigrette to suit your taste.


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