Cinnamon-Roasted Sweet Potato & Apple Salad with Caramel Vinaigrette Chicken ..............found in Magazine lol....... 1 head of green leaf lettuce 1 medium sized sweet potato 1 large apple 1/2 tsp cinnamon pinch (or two) of sugar 1tbsp extra virgin Olive Oil 2 chicken breasts, thawed (or four chicken tenders) 1/4-1/2 cup Feta cheese 1/4 cup candied pecans Caramel Vinaigrette 1/4 cup balsamic vinegar 1/4 cup extra virgin Olive Oil 1 tsp ground mustard 1 1/2 tbsp caramel sauce (melted–you want it runny) Whisk together balsamic vinegar, oil, ground mustard and caramel sauce. Place chicken tenders in a large zip lock bag and pour 3/4 of the vinaigrette over the chicken. Let marinate for 1-2 hours. Preheat oven to 425. Peel and cut the sweet potato and apple into slices or chunks (whichever you prefer). Place slices in a bowl and drizzle olive oil over the top. Toss to coat. Sprinkle cinnamon and sugar in and toss until even coated again. Spread the potatoes and apples in a single layer on baking sheet and roast for 20-25 minutes until tender (tossing half way through). Rinse the lettuce and chop or shred it and place in a large salad bowl and set aside. Cook your chicken over medium heat until cooked through. Cut into chunks or shred. Lay chicken, sweet potatoes, and apples over your bed of lettuce. Sprinkle with feta cheese and pecans. Drizzle with remaining Caramel Vinaigrette.
Posted on: Sun, 03 Nov 2013 22:17:10 +0000
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