If you’re looking for a wholesome, flavorful meal that’s easy to make yet feels indulgent, look no further than this Roasted Sweet Potato and Avocado Salad with Grilled Chicken Tenderloin. This salad is not only packed with nutrients but also offers a delightful mix of textures and tastes that will leave you feeling satisfied. The balance of creamy avocado, tender chicken, and roasted sweet potatoes over a bed of fresh greens makes it a perfect dish for any occasion—whether it’s a quick lunch, a light dinner, or even a healthy option for meal prep.
Ingredients You’ll Need:
- 2 medium sweet potatoes, peeled and cubed
- 1 ripe avocado, sliced
- 2 chicken tenderloins
- 2 cups mixed greens (like spinach and arugula)
- 1 tablespoon fresh lime juice
- 2 tablespoons fresh cilantro, chopped
- Salt and pepper to taste
- 2 tablespoons olive oil
Step-by-Step Recipe:
1. Roasting the Sweet Potatoes
Start by preheating your oven to 400°F (200°C). Toss the peeled and cubed sweet potatoes in olive oil, adding a pinch of salt and pepper. Spread the potatoes evenly on a baking sheet and roast them for about 25-30 minutes, or until they are tender and have a nice golden-brown color. Roasting sweet potatoes brings out their natural sweetness, making them a perfect complement to the fresh greens and creamy avocado.
2. Grilling the Chicken Tenderloin
While the potatoes are roasting, season your chicken tenderloins with salt, pepper, and a drizzle of olive oil. Heat a grill pan over medium-high heat and grill the chicken for about 6-7 minutes per side, until the chicken is fully cooked with a slight char. After grilling, allow the chicken to rest for a few minutes before slicing it. This ensures that the juices are retained, keeping the meat tender and flavorful.
3. Assembling the Salad
In a large salad bowl, combine the mixed greens with the roasted sweet potatoes. Drizzle the mixture with fresh lime juice and toss gently. The zesty lime juice adds brightness to the salad, enhancing the overall flavor profile without overpowering the natural tastes of the other ingredients.
4. Adding the Avocado and Chicken
Top the salad with slices of ripe avocado and the grilled chicken. The creamy avocado provides a lovely contrast to the hearty sweet potatoes and lean chicken, adding richness to every bite.
5. Finishing Touches
To finish off your salad, sprinkle freshly chopped cilantro over the top. The cilantro gives the dish a fresh, herbaceous note, tying all the flavors together beautifully.
6. Serve and Enjoy!
Serve the salad immediately while the sweet potatoes are still warm, and savor the delicious combination of textures—from the creamy avocado to the tender chicken and crispy greens. This salad not only satisfies your taste buds but also offers a wealth of health benefits with every bite.
Why You’ll Love This Salad:
This Roasted Sweet Potato and Avocado Salad with Grilled Chicken Tenderloin is a perfect balance of proteins, healthy fats, and complex carbohydrates. It’s an ideal dish for those looking for a nutritious yet flavorful meal. Whether you’re serving it as a main course or a side dish, it’s sure to become a favorite.
Enjoy the vibrant colors and fresh flavors of this wholesome dish!
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Roasted Sweet Potato and Avocado Salad with Grilled Chicken Tenderloin
Description
Indulge in the delightful combination of roasted sweet potatoes, creamy avocado, and grilled chicken tenderloin in this nutritious salad. Perfect for a satisfying meal packed with rich flavors and wholesome ingredients.
Ingredients
– 2 medium sweet potatoes, peeled and cubed
– 1 ripe avocado, sliced
– 2 chicken tenderloins
– 2 cups mixed greens such as spinach and arugula
– 1 tablespoon fresh lime juice
– 2 tablespoons fresh cilantro, chopped
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions
1. Prepare the Ingredients:
– Preheat the oven to 400°F (200°C).
– Toss the sweet potato cubes in olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until tender and golden.
2. Grill the Chicken:
– Season the chicken tenderloins with salt, pepper, and a drizzle of olive oil.
– Heat a grill pan over medium-high heat and grill the chicken until fully cooked and charred, about 6-7 minutes per side.
– Let the chicken rest for a few minutes before slicing it.
3. Assemble the Salad:
– In a large salad bowl, combine mixed greens and roasted sweet potatoes.
– Drizzle with lime juice and toss gently to combine.
4. Top with Avocado and Chicken:
– Arrange avocado slices and grilled chicken slices over the salad.
5. Finish with Herbs:
– Sprinkle chopped cilantro over the top for a fresh, vibrant touch.
6. Serve:
– Serve immediately, enjoying the warmth of the sweet potatoes and tenderloin.