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Chipotle Lime Chicken and Sweet Potato Salad with Jalapeño Vinaigrette
Serves 4
15 mins prep
30 mins cook
45 mins total
What I love about this salad is the variety of textures and bold flavors. It's crunchy and creamy, sweet and spicy, and all things perfect. If you wanted to really make things fun you could even add a side margarita!
Jalapeño Vinaigrette
1. Preheat the oven to 425 degrees F.
2. On a rimmed baking sheet, combine the chicken, 2 tablespoons olive oil, chipotle, honey, cumin, juice and zest of 1 lime, garlic and a large pinch of both salt and pepper. Toss well to evenly coat the chicken.
3. On a separate baking sheet, toss together the sweet potatoes and remaining 2 tablespoons olive oil, plus a pinch of both salt and pepper. Roast both the chicken and potatoes for 25-30 minutes, tossing halfway through cooking until the chicken is cooked throughout and the potatoes tender.
4. In a medium bowl, stir together the avocados, remaining lime juice and a pinch of salt.
5. In a large salad bowl, toss together the lettuce, mango, feta, fries, and chicken. Dollop the avocado over the salad. Drizzle with vinaigrette (recipe follows).
1. Add all ingredients to a blender and blend until combined. Taste and adjust seasonings as needed. The vinaigrette can be made a few days in advance and kept in the fridge.