Grilled Chicken Salad with Sweet Potatoes and Shiitake Sesame Vinaigrette

 

Ingredients:

Chicken Marinade:

Instructions:

  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.

 

 

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