Say hello to your new favorite summer dish: Grilled Chicken and Sweet Potato Salad. It’s a delightful mix of savory and sweet, with a satisfying crunch from toasted walnuts and a drizzle of balsamic glaze that ties it all together. Perfect for a light lunch or a hearty dinner!
Chicken breasts are the star of the show, offering a lean protein that grills to juicy perfection. Sweet potatoes add a sweet, earthy flavor and pair beautifully with the chicken. We’ll use olive oil for its rich, fruity flavor, helping everything caramelize nicely. Fresh spinach brings a vibrant, leafy base to the salad. Walnuts add a delightful crunch and a dose of healthy fats. Finally, a drizzle of balsamic glaze adds a sweet and tangy finish, elevating the dish to gourmet status.
This salad shines on its own, but for a complete meal, consider serving it with a side of crusty whole-grain bread or a fresh fruit salad. A chilled glass of Sauvignon Blanc pairs beautifully with the dish’s bright flavors.
First, preheat your grill to medium-high heat. While the grill is warming up, take your chicken breasts and season them generously with salt and pepper. Add a tablespoon of olive oil to ensure they don’t stick to the grill. Once seasoned, place them on the grill and cook for about 6-7 minutes on each side. You’re looking for that perfect grill mark and an internal temperature of 165°F for safety. Once cooked, let them rest for 5 minutes before slicing.
While the chicken is resting, preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with 2 tablespoons of olive oil, a sprinkle of salt, and a good grind of black pepper. Spread them in a single layer on a baking sheet and roast for 25-30 minutes. You’ll know they’re ready when they are golden brown and fork-tender.
In a large salad bowl, layer in the fresh spinach. Add the roasted sweet potatoes and toasted walnuts. Arrange the sliced chicken on top, ensuring every bite has a bit of everything. Finish with a drizzle of balsamic glaze right before serving. Enjoy!
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