Grilled Chicken Salad with Sweet Potatoes and Shiitake Sesame Vinaigrette

Ingredients:

• 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 (https://www.annies.com/product/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

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.