Arugula Salad with Roasted Sweet Potatoes, Chicken, and Honey-Roasted Pecans
Arugula salad with roasted sweet potatoes, chicken, and honey-roasted pecans--this salad is a one-dish, quick and easy weeknight meal!
Prep Time20 minutesmins
Cook Time30 minutesmins
Total Time50 minutesmins
Servings: 4servings
Calories: 489kcal
Author: Lucy Brewer
Ingredients
2medium sweet potatoes
2-3boneless, skinless chicken breasts
2teaspoonschili powder
2teaspoonsground cumin
Salt
Freshly ground black pepper
2-3tablespoonsolive oil
1cuppecan halves
1tablespoonhoney
6cupsarugula
¾cupdried cranberries
2scallions, chopped
⅓cupcrumbled feta or goat cheese
Instructions
Preheat oven to 450 degrees. Line baking sheet with parchment paper.
Peel and chop sweet potatoes into ½-inch cubes. Toss on a baking sheet with 2 tablespoons olive oil, 1 teaspoon chili powder, 1 teaspoon cumin, salt, and freshly ground black pepper, leaving room for the chicken.
Place chicken breasts on baking sheet and drizzle with remaining 1 tablespoon olive oil, then sprinkle with 1 teaspoon chili powder, 1 teaspoon cumin, salt, and pepper. Roast 25-30 minutes, until potatoes are tender and chicken is done in the middle. You may need to stir the potatoes around halfway through cooking to prevent burning. Remove pan from oven. Allow chicken to rest while pecans are roasting.
Toss pecans with honey in a 9-inch cake pan and roast pecans about 7 minutes. Remove from oven.
Chop chicken into 1-inch slices.
In large salad bowl, combine arugula, cranberries, scallions, cheese, and pecans. Toss with lemon vinaigrette. Sprinkle salad with a little salt and freshly ground black pepper.
Divide salad among four salad plates and top with sliced chicken. Drizzle a little lemon vinaigrette on chicken and serve.