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.
- 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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