Sweet Potato and Avocado Salad with Grilled Chicken

This vibrant salad features tender grilled chicken paired with creamy avocado, roasted sweet potatoes, and a variety of fresh leafy greens. Tossed in a light citrus dressing, it balances savory and sweet flavors while providing a healthy dose of lean protein, healthy fats, and fiber-rich vegetables. Perfect as a nourishing lunch or a light dinner, this dish meets various dietary requirements while being deliciously satisfying.

Ingredients:

• 2 medium sweet potatoes, cubed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 2 boneless, skinless chicken breasts
• 4 cups mixed leafy greens (spinach, arugula, kale)
• 1 ripe avocado, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup nuts (walnuts or pecans), chopped
• Juice of 1 lime
• 1 tablespoon honey
• 1 teaspoon Dijon mustard

Instructions:

1. Preheat the oven to 425°F (220°C). Toss the cubed sweet potatoes with olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 25-30 minutes or until tender and slightly caramelized.
2. While the sweet potatoes are roasting, season the chicken breasts with salt and pepper. Grill them over medium-high heat for about 6-7 minutes per side or until fully cooked. Let them rest before slicing.
3. In a large bowl, combine the mixed leafy greens, diced avocado, cherry tomatoes, and red onion.
4. In a small bowl, whisk together lime juice, honey, and Dijon mustard to create the dressing.
5. Once the sweet potatoes are done, add them to the salad and toss gently with the dressing.
6. Top the salad with sliced grilled chicken and chopped nuts before serving.