Chicken & Sweet Potato Cherry Salad
Total Time: 60 minutes (plus 1 hour in refrigerator)
Cook: 60 minutes
Yield: 4 servings
- Cherry Balsamic Vinaigrette
- 2/3 cup Montmorency tart cherry juice
- 1/3 cup dried Montmorency tart cherries
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic
- 2 tablespoon red wine vinegar
- 1/4 teaspoon stevia
- 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
- 1 tablespoon olive oil
- 1 pound chicken, skinless and boneless
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 8 ounces sweet potatoes (two medium potatoes), peeled, diced into bite size pieces
- 1 teaspoon olive oil
- Salt & pepper to taste
- 8 cups mixed greens
- 1/4 cup slivered almonds, roasted
- 1/4 cup goat cheese
Cherry Balsamic Vinaigrette
In a measuring cup, add Montmorency tart cherry juice, mustard, garlic, red wine vinegar, stevia and fresh thyme; whisk together until combined. While whisking add olive oil. Makes 1 cup.
Spray a 9 x 13 inch baking dish with cooking spray, add chicken and sprinkle with salt and pepper. Pour 1/4-cup of dressing over the chicken and let it marinate in the refrigerator for 1 hour. Reserve the remaining dressing for topping on the salad.
Preheat oven to 375 degrees F.
Line a baking sheet with aluminum foil sprayed with cooking spray or you can use parchment paper; set aside.
In a bowl add sweet potatoes; drizzle olive oil over potatoes and sprinkle with salt and pepper; mix together. Spread potatoes on prepared baking sheet. Place in oven for 15 minutes; flip and cook potatoes another 10 to 15 minutes until fork tender.
When you add the potatoes in the oven, add the chicken and bake the chicken for 30 to 35 minutes until no longer pink. Let chicken cool for a couple of minutes, then slices into bite size pieces.
Evenly divide between 4 plates; add mixed greens, sweet potatoes, chicken, slivered almonds, dried Montmorency tart cherries and goat cheese. Serve with remaining Montmorency tart cherry balsamic vinaigrette.
Recipe courtesy of Jennifer Drumond, Peanut Butter and Peppers