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Roasted Beet, Sweet Potato & Avocado Chicken Salad

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This vibrant salad combines the earthy sweetness of roasted beets and sweet potatoes with creamy avocado and savory grilled chicken, creating a delightful culinary experience. Perfect for a nourishing weeknight dinner or an impressive lunch, it’s both satisfying and simple to prepare.

Ingredients

  • Beets
  • Sweet Potatoes
  • Olive Oil
  • Salt
  • Black Pepper
  • Dried Thyme or Rosemary (optional)
  • Boneless, Skinless Chicken Breasts
  • Garlic Powder
  • Paprika
  • Lemon Juice
  • Dried Herbs
  • Non-Alcohol Soy Sauce
  • Balsamic Vinegar or Fresh Lemon Juice
  • Dijon Mustard
  • Honey or Maple Syrup
  • Greens (Spring Mix or Baby Spinach)
  • Avocado

Instructions

  1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. Peel both the beets and sweet potatoes and cut them into roughly 1-inch cubes.
  3. In a spacious bowl, toss the cubed beets and sweet potatoes with about 2 tablespoons of olive oil, a good pinch of salt, and freshly ground black pepper.
  4. Spread the seasoned vegetables in a single layer on your prepared baking sheet.
  5. Roast for 25-35 minutes, or until the vegetables are fork-tender and have developed some lovely caramelized edges, tossing halfway through.
  6. While the vegetables are roasting, pat 1-2 boneless, skinless chicken breasts dry with paper towels.
  7. Season the chicken generously with salt, black pepper, garlic powder, and a sprinkle of paprika. Optionally, marinate the chicken for at least 30 minutes in a mixture of olive oil, lemon juice, dried herbs, and non-alcohol soy sauce.
  8. Preheat your grill to medium-high heat and lightly oil the grill grates.
  9. Place the seasoned chicken breasts on the hot grill and cook for about 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C).
  10. Remove the chicken from the grill and let it rest on a cutting board for 5-10 minutes before slicing it against the grain into strips or cubes.
  11. In a small bowl or jar, whisk together about 3 tablespoons of olive oil, 1 tablespoon of balsamic vinegar (or fresh lemon juice), 1 teaspoon of Dijon mustard, 1/2 teaspoon of honey or maple syrup, salt, and pepper until emulsified.
  12. Wash and thoroughly dry your chosen greens and place them in a large serving bowl.
  13. Halve, pit, peel, and dice your ripe avocado, tossing it with a squeeze of fresh lemon or lime juice to prevent browning.
  14. Add the slightly cooled roasted beets and sweet potatoes, the sliced grilled chicken, and the diced avocado to the bowl with the greens.
  15. Drizzle your prepared dressing over the salad and gently toss everything together.
  16. Serve immediately and enjoy!

Nutrition

Keywords: To keep your avocado fresh, toss it with lemon or lime juice if not serving immediately. For added texture, consider topping with toasted nuts or crumbled cheese. This salad is great for meal prep; store components separately for freshness.

Find it online: https://crumella.com/roasted-beet-sweet-potato-avocado-chicken-salad/