Pecan, Apple, and Sweet Potato Salad
I love salads! And I love completely different variations of salads. It spices it up a bit. I hope you enjoy this pecan, apple, and sweet potato salad!
Ingredients:
- 1 Tbs stone-ground mustard
- 6 Tbs balsamic vinegar
- 1 tsp raw honey
- 6 1/2 tsp olive oil, divided use
- 8 oz raw chicken breast, boneless, skinless, sliced
- 1 medium sweet potato, peeled, sliced’
- 1 medium apple, peeled, cored, sliced
- 1/2 tsp ground cinnamon
- nonstick cooking spray
- 1 head green leaf lettuce, torn or chopped
- 2 Tbs crumbled feta cheese
- 2 Tbs raw pecan pieces, toasted
Directions:
- Preheat oven to 425 degrees.
- Combine vinegar, mustard, and honey in a medium bowl; whisk to blend.
- Slowly add 6 tsp oil, whisking continuously until blended mixture for salad dressing.
- Place 1/3 vinegar mixture in resealable bag. Add chicken; mix well. Marinate, refrigerate for at least 2 hours. Set aside remaining vinegar.
- While chicken is marinating, combine sweet potato, apple, cinnamon, and remaining 1/2 tsp oil in medium bowl. Toss to blend. Place on baking sheet lightly coated with spray. Bake for 10 minutes, turn, bake an additional 10-15 minutes or until tender. Set aside to cool.
- Remove chicken from marinade; discard used marinade.
- Place chicken on baking sheet lightly coated with spray. Bake for 8-12 minutes or until cooked through. Set aside to cool.
- Combine lettuce, sweet potato mixture, chicken, cheese, and pecans; toss gently to blend.
- Drizzle with remaining dressing; toss gently to blend.
- Divide evenly between 6 serving plates.
Enjoy!
