Southwest Chicken & Sweet Potato Salad

Summer BBQs mean summer salads. This year, skip the lettuce and introduce your family to sweet potato salad with this healthy chicken breast recipe.

News Letter


15 minutes

News Letter


15 minutes

News Letter




  • 1 package Fresh From The Farm Boneless, Skinless Chicken Breasts
  • 2 tablespoons olive oil
  • 1 tablespoon chili powder
  • 1/2 teaspoon salt
  • 2 pounds sweet potatoes, peeled and cut into 1/4 inch slices
  • 1 red pepper, quartered
  • 1/4 cup prepared Italian dressing
  • 1 cup corn
  • 1 cup black beans
  • 1 teaspoon lime zest
  • 1/4 cup lime juice


1Preheat grill to medium-high heat; grease grate well. Toss chicken with half each of the olive oil, chili powder and salt. In a separate bowl, toss together sweet potatoes, red pepper and remaining oil, chili powder and salt.

2Grill chicken for 6 to 8 minutes per side until cooked through. Grill sweet potatoes for 8 to 10 minutes per side or until tender. Grill red pepper for 4 to 5 minutes per side or until grill-marked and tender.

3Chop chicken, sweet potatoes and red pepper into bite-size pieces; toss with dressing, corn, black beans, lime zest and juice. Tip: Sprinkle finely crumbled feta cheese over salad if desired

To make sure your chicken is cooked through, look for an internal temperature reading of 82° C for a whole chicken and 74° C for ground poultry, chicken pieces & cuts.

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