Roasted Sweet Potato And Brussels Chicken Salad With Chili Garlic Sauce


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Roasted Sweet Potato And Brussels Chicken Salad With Chili Garlic Sauce

March 26, 2024
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Roasted Sweet Potato And Brussels Chicken Salad With Chili Garlic Sauce

Forget the mayo-soggy doldrums of other chicken salad recipes. Our version is sure to be an instant hit! We’re talking roasted sweetpotatoes, caramelized red onions, and Brussels sprouts, plus a spicy kick from our homemade Chili Garlic Sauce. Trust us, this chicken salad is a game-changer.

California Dreamin’ On A Plate

This isn’t your grandma’s chicken salad! Sure, it’s got shredded chicken (rotisserie for the win!), but we take things up a notch with a variety of CA GROWN produce, both cooked and raw. This chicken salad is full of ingredients that not only bring bold flavor to the plate, but also provide a delightful mix of textures to this chicken salad.

Roasted sweetpotatoes, fresh from the Golden State‘s fields, add a touch of sweetness and vibrant color. The tender caramelized red onions and Brussels sprouts add a deliciously savory component. This salad is loaded with celery, diced dried apricots, and toasted walnuts, all drizzled in a simple Chili Garlic Sauce dressing.

The Secret Weapon In This Chicken Salad: Chili Garlic Sauce

The real magic here lies in the homemade Chili Garlic Sauce. It’s a simple condiment you can whip up in minutes, but it packs a serious flavor punch. It’s packed with red chilies, fresh garlic, and a symphony of spices – perfect for drizzling over noodles, grilled meats, and, of course, this amazing chicken salad.

Chili Garlic Sauce

Chili Garlic Sauce

If you’ve been struggling to find the famous Huy Fong chili garlic sauce, you’re not alone. Weather conditions have led to a chili pepper shortage in Mexico, and the company has stopped production.

This Chili Garlic Sauce from California Grown Creator Kate Ramos is made with only five ingredients and is so easy there’s no reason you shouldn’t be making it from scratch at home.

Click here to make this recipe.

Warm Or Cold? You Decide!

This chicken salad is designed to be enjoyed warm, with the roasted veggies adding depth and the Chili Garlic Sauce creating a cozy, satisfying dish. But hey, we’re all about flexibility here. Leftovers? No problem! This salad tastes just as delicious cold, making it a fantastic option for meal prep or quick lunches. Just store any leftovers in an airtight container in the fridge for 3-5 days.

What’s The Best Type Of Chicken To Use In This Chicken Salad?

We love the ease of rotisserie chicken here, but feel free to get creative! Roasted chicken or grilled chicken works wonders too. This salad is also a great way to transform any chicken leftovers you have on hand. Just be sure to shred or cube the chicken into bite-sized pieces before tossing it into the salad.

CA GROWN Goodness

Beyond the amazing flavor, this recipe highlights some real California all-stars: sweetpotatoes, celery, peppers, Brussels sprouts, honey, and garlic.

Sweetpotatoes, for example, are a nutritional powerhouse brimming with vitamins and fiber. We’ve got a fun fact or two about how California farmers grow these beauties – check it out by clicking the links below!

about California sweet potatoes

A Word About Sweet Potatoes from California

Sweet potatoes may tantalize your taste buds, but how well do you understand them? There are some myths surrounding this root vegetable. First, it’s essential to note that a sweet potato is NOT the same as a yam. It also differs from its standard potato counterparts, which are tubers. And get this: the word is actually sweetpotato. According to California Sweetpotatoes, “sweetpotato” is correct because their product is not, in fact, a sweet potato – it’s an entirely different vegetable.

The Final Verdict: This Chicken Salad Is A Must-Try!

This Roasted Sweet Potato and Brussels Sprouts Chicken Salad with Chili Garlic Sauce is a healthy and flavorful twist on a classic. It’s perfect for a light lunch, a delightful dinner, or a fun twist on meal prep.

  • Spice is nice, but adjust the Chili Garlic Sauce to your taste. Want it fiery? Add more! Prefer a milder flavor? Start slow and build the heat.
  • This salad shines on croissants or nestled in lettuce cups for a low-carb option.
  • Vegetarian twist? Ditch the chicken and add chopped tofu or tempeh instead.

We love seeing your creations! Snap a pic of your favorite chicken salad creations and tag us on social media using #CAGROWN. Craving more California-grown inspiration? Follow us on Pinterest for fresh and fabulous recipe ideas!

Close up of Roasted Sweet Potato And Brussels Chicken Salad With Garlic Chili Sauce

Roasted Sweet Potato And Brussels Chicken Salad With Chili Garlic Sauce

Meg van der Kruik
This Roasted Sweet Potato And Brussels Chicken Salad With Chili Garlic Sauce isn't your typical chix salad recipe, its a game-changer with a bit of heat!
5 from 1 vote
Prep Time 25 minutes
Cook Time 45 minutes
Course Lunch, Main Course, Salad
Cuisine American
Servings 8 servings
Calories 418 kcal


For the salad:

  • 2 cups shredded rotisserie chicken
  • 2 cups sweet potatoes, diced
  • 2 cups brussels sprouts, halved or quartered
  • 1 cup red onion, diced
  • 1 cup dried apricot, quartered
  • 1 cup celery, diced
  • 3 tablespoons olive oil
  • salt and pepper to taste

For the dressing:

To serve:

  • 1 cup walnuts, toasted
  • 1 bunch kale
  • 1 head leafy lettuce


  • Preheat your oven to 450℉ (230℃). As it heats up, individually prepare the vegetables for roasting. Toss the diced sweetpotatoes with one tablespoon of olive oil, salt, and pepper, then spread them on a parchment-lined sheet tray. Roast the sweetpotatoes for 20 minutes.
  • On separate parchment-lined sheet trays, toss the Brussels sprouts and diced red onions with one tablespoon of olive oil each, along with salt and pepper. Roast the Brussels sprouts for 15 minutes and the red onions for 5 minutes, ensuring each vegetable cooks independently.
  • On another lined sheet tray, dry-toast the walnuts in the preheated oven for about 5 minutes or until fragrant and starting to brown. Once toasted, chop the walnuts.
  • Allow roasted vegetables and nuts to cool until they are warm not hot.
  • In a large bowl, combine the shredded rotisserie chicken, quartered dried apricots, diced celery, and the separately roasted sweetpotatoes, Brussels sprouts, and red onions. Season with salt and pepper to taste.
  • For the dressing, in a separate bowl, mix together the sour cream, chili-garlic sauce, and honey until well combined.
  • Wash and chop the kale and hardy leafy lettuce, using them as a bed for the chicken salad. Place the tossed chicken salad over the bed of greens.
  • Drizzle the creamy chili-garlic dressing over the chicken salad and greens.
  • Finally, garnish the salad with the toasted, chopped walnuts.



This recipe calls for multiple sheet trays. Roasting vegetables separately is important because they all finish cooking at different times. This allows each vegetable to be cooked properly, not over or undercooked. If you don’t have multiple sheet trays you can rotate roasting the individual vegetables. Cook time will take a bit longer, but it will be worth it. 
Leftovers can be stored tightly covered in the fridge for up to 5 days.


Calories: 418kcalCarbohydrates: 29gProtein: 22gFat: 26gSaturated Fat: 6gPolyunsaturated Fat: 8gMonounsaturated Fat: 6gCholesterol: 74mgSodium: 981mgPotassium: 574mgFiber: 5gSugar: 17gVitamin A: 6429IUVitamin C: 29mgCalcium: 99mgIron: 2mg
Keyword chicken, chicken salad, Chili Garlic Sauce, rotisserie chicken
Tried this recipe?Mention @cagrownofficial or tag #CAGROWN!

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