Sweet Potato And Chicken Salad Recipes

CURRIED SWEET POTATO CHICKEN SALAD WITH CASHEWS

Curried Sweet Potato Chicken Salad with Cashews image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/2 small red onion, thinly sliced
1 1/2 pounds sweet potatoes, peeled and cut into 1-inch chunks
5 tablespoons extra-virgin olive oil
2 teaspoons Madras curry powder
Kosher salt and freshly ground pepper
Finely grated zest and juice of 1 lime
3 tablespoons mango chutney
4 cups baby kale blend
1/2 head Bibb lettuce, torn
2 cups shredded rotisserie chicken (about 12 ounces)
1 cup fresh mint and/or cilantro
1/3 cup salted roasted cashews, chopped

Steps:

Place a rimmed baking sheet in the oven and preheat to 425 degrees F. Cover the red onion with cold water in a small bowl and set aside. Toss the sweet potatoes with 2 tablespoons olive oil, the curry powder, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Spread the sweet potatoes in a single layer on the hot baking sheet and roast until tender and browned around the edges, 20 to 25 minutes.
Meanwhile, whisk the lime zest and juice, mango chutney, remaining 3 tablespoons olive oil, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Drain the red onion and add to the bowl along with the kale, lettuce, chicken and half the herbs; toss to coat. Season with salt and pepper. Divide among bowls and top with the sweet potatoes, cashews and remaining herbs.

SWEET POTATO AND CHICKEN SALAD

Sweet Potato and Chicken Salad image

Make and share this Sweet Potato and Chicken Salad recipe from Food.com.

Provided by Parsley

Categories Chicken Breast

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

2 cups peeled and diced sweet potatoes
2 cups cooked chicken breasts, diced
1/2 cup sliced scallion
2 celery ribs, diced
1 (11 ounce) can mandarin oranges, drained
1 tablespoon lemon juice
3/4 cup low-fat mayonnaise, amount to desired moistness
1/4-1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried tarragon
romaine lettuce leaf

Steps:

Steam or boil the cubed sweet potatoes just until tender; drain and place in the refridgerator to cool completely.
While sweet potatoes are cooling, mix all other ingredients togther in a large bowl.
Gently fold in the cooled sweet potatoes.
Chill until ready to serve.
Serve on romaine lettuce leaves.

Nutrition Facts : Calories 245.5, Fat 5.8, SaturatedFat 1.6, Cholesterol 58.8, Sodium 251.4, Carbohydrate 25.8, Fiber 4.1, Sugar 11.8, Protein 23

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