Southwest Chicken & Sweet Potato Salad

Summer BBQs mean summer salads. This year, skip the lettuce and introduce your family to sweet potato salad with this healthy chicken breast recipe.

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Preparation

15 minutes

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Cooking

15 minutes

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Serves

4

Ingredients

  • 1 package Fresh From The Farm Boneless, Skinless Chicken Breasts
  • 2 tablespoons olive oil
  • 1 tablespoon chili powder
  • 1/2 teaspoon salt
  • 2 pounds sweet potatoes, peeled and cut into 1/4 inch slices
  • 1 red pepper, quartered
  • 1/4 cup prepared Italian dressing
  • 1 cup corn
  • 1 cup black beans
  • 1 teaspoon lime zest
  • 1/4 cup lime juice

Directions

1Preheat grill to medium-high heat; grease grate well. Toss chicken with half each of the olive oil, chili powder and salt. In a separate bowl, toss together sweet potatoes, red pepper and remaining oil, chili powder and salt.

2Grill chicken for 6 to 8 minutes per side until cooked through. Grill sweet potatoes for 8 to 10 minutes per side or until tender. Grill red pepper for 4 to 5 minutes per side or until grill-marked and tender.

3Chop chicken, sweet potatoes and red pepper into bite-size pieces; toss with dressing, corn, black beans, lime zest and juice. Tip: Sprinkle finely crumbled feta cheese over salad if desired

To make sure your chicken is cooked through, look for an internal temperature reading of 82° C for a whole chicken and 74° C for ground poultry, chicken pieces & cuts.

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