Light Chicken And Sweet Potato Salad [Bulkbites.com]

• Servings: 1
• Time: 30 minutes

I love to prepare this light chicken and sweet potato salad that goes straight to my muscles and extremely easy to make. This filling salad is made with kale, spinach, pecan nuts, chicken and sweet potato, offers a wide range of nutrients - fiber, protein, complex carbohydrates, essential fatty acids, vitamin and minerals.

Nutrition

• calories: 540
• protein: 37
• carbs: 64
• fat: 17
• saturated fat: 1.11
• polyunsaturated fat: 3.24
• monounsaturated fat: 7.02
• cholesterol: 0
• sodium: 203
• potassium: 396
• dietary fiber: 3.05
• sugars: 0.61
• vitamin a: 105
• vitamin c: 87
• calcium: 158
• iron: 3
• magnesium: 0
• complex carbs: 60.34
• other fats: 5.63

Ingredients

• 1 fillet Chicken breast, low fat
• 1 small, large, medium Sweet potato, raw
• 1 cup Baby Spinach
• 1 cup, chopped Kale, scotch, raw
• 0.5 oz Nuts, pecans, dry roasted, without salt added
• 1 gram Oil, olive, salad or cooking
• 1 tsp Vinegar, cider
• 1 tbsp chopped Garlic
• 1 tsp Dijon Mustard
• 1 dash Salt, table
• 1 tsp, ground Spices, pepper, black

Instructions

• Preheat oven to 425 degree Fahrenheit.
• Cut the sweet potato in ¼ inch half moon shape and toss with 1 teaspoon olive oil.
• Place the sweet potato slices on a greased baking tray and bake for 15 minutes.
• Meanwhile season the chicken breast with salt and pepper.
• After 15 minutes remove the baking tray from the oven and flip the sweet potato slices, make room for chicken breast and bake again for 15 minutes.
• After 15 minutes remove the tray from the oven and let it stand for 5 minutes. Then cut the chicken breast in thin strips.
• Prepare the salad dressing by whisking together mustard, vinegar, garlic, salt and pepper in a small bowl.
• To assemble the salad – take a big bowl add roughly chopped kale and spinach, roasted sweet potato and chicken strips. Pour the salad dressing and toss well.
• Top with pecan nuts and serve immediately.