Warm Spanish-Style Chicken-and-Sweet-Potato Salad
Ingredients
- 1½ lb sweet potatoes, cut into 1-inch pieces
- 2 lb chicken cutlets
- 7 Tbsp avocado oil, divided (or use olive oil)
- ¾ tsp salt, divided
- 3 Tbsp sherry vinegar
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper
- 2 pints multicolored grape tomatoes
- 2 (10-oz) pkg chopped romaine lettuce
Instructions
- Preheat oven to 425°F. Place 2 large rimmed baking sheets in oven while preheating.
- Toss together potatoes, chicken, 3 Tbsp oil, and ½ tsp salt in a large bowl. Arrange in an even layer on preheated pans. Bake 20 to 25 minutes or until chicken is done and potatoes are tender.
- Meanwhile, whisk together ¼ cup oil, vinegar, paprika, pepper, and ¼ tsp salt.
- Shred chicken into large pieces using your fingers or two forks. Combine chicken, potatoes, tomatoes, and lettuce in a large bowl; drizzle with vinaigrette, and toss.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
470
|
470
|
| Fat (g) | 20 | 20 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 38 | 38 |
| Carb (g) | 33 | 33 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 427 | 427 |
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