Create With Kendra Logo

Grilled Chicken Salad with Sweet Potatoes and Shiitake Sesame Vinaigrette



  • 2 Small Heads of Romaine Lettuce
  • 4 Medium Kale Leaves
  • 1 Medium Bell Pepper (any color)
  • 1/4 Red Onion (sliced)
  • 1 Avocado
  • 6 Radishes
  • 2 Chicken Breasts
  • 1 Sweet Potato
  • 1/2 Teaspoon Garlic Powder
  • 1/2 Teaspoon Salt
  • 1 Tablespoon Olive Oil
  • Annies Shiitake & Sesame Vinaigrette (

Chicken Marinade:

  • 1/4 Cup Gluten-Free Soy Sauce
  • 1 Inch Chunk of Fresh Ginger (minced)
  • 1/2 Teaspoon Garlic Powder
  • 1/2 Teaspoon Onion Powder
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Pepper


  1. Preheat and Marinate:
    • Preheat the oven to 375°F. Marinate the chicken breasts by combining soy sauce, minced ginger, garlic powder, onion powder, salt, and pepper in a bag or container. Allow it to marinate in the refrigerator for at least 30 minutes.
  2. Prepare Sweet Potatoes:
    • Peel and chop the sweet potato into small 1-inch cubes. Toss them with olive oil, garlic powder, and salt. Bake for 25 to 30 minutes until tender.
  3. Prepare Salad Ingredients:
    • Wash and chop the romaine and kale leaves. Slice the avocado, bell pepper, radishes, and red onion.
  4. Grill Chicken:
    • Grill the marinated chicken breasts over medium heat for about 25 minutes, flipping halfway through, until fully cooked. Ensure the chicken is cooked thoroughly.
  5. Assemble Salad:
    • In a large bowl, combine the chopped lettuce, kale, avocado, bell pepper, radish, red onion, and roasted sweet potatoes.
    • Slice the grilled chicken breasts and add them to the salad.
    • Drizzle with Annie’s Shiitake & Sesame Vinaigrette.



Submit your review

Create your own review

Create With Kendra
Average rating:  
 0 reviews
%d bloggers like this: