Roasted Sweet Potato And Brussels Chicken Salad With Chili Garlic Sauce
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!
Ingredients
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:
- 1 cup sour cream
- ½ cup chili-garlic sauce, click here for the recipe.
- 1 ½ teaspoon honey
To serve:
- 1 cup walnuts, toasted
- 1 bunch kale
- 1 head leafy lettuce
Instructions
- 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.
Video
Notes
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.
Nutrition
Calories: 418kcalCarbohydrates: 29gProtein: 22gFat: 26gSaturated Fat: 6gPolyunsaturated Fat: 8gMonounsaturated Fat: 6gCholesterol: 74mgSodium: 981mgPotassium: 574mgFiber: 5gSugar: 17gVitamin A: 6429IUVitamin C: 29mgCalcium: 99mgIron: 2mg
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