Name: Chipotle Lime Chicken & Sweet Potato Salad with Jalapeño Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 Servings
Cuisine: Lunch or Dinner
Ingredients: 1 pound boneless chicken breasts, cut into strips; 4 tablespoons extra virgin olive oil; 2 chipotle peppers in adobo, chopped; 1 tablespoon honey; 1 teaspoon cumin; 2 limes; 2 cloves garlic, minced or grated; kosher salt and pepper; 2 sweet potatoes, cut into matchsticks; 2 avocados, lightly mashed; 3 heads romaine lettuce chopped; 1 mango, diced; 8 ounces feta, crumbled (optional); JALAPEÑO VINAIGRETTE; 1/3 cup extra virgin olive oil; 1/3 cup fresh orange juice; 2 tablespoons lime juice; 1/2 cup fresh cilantro; 1 jalapeño, halved and seeded if desired; kosher salt and pepper

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Chipotle Lime Chicken & Sweet Potato Salad with Jalapeño Vinaigrette

Category: Recipes

Cuisine: Lunch or Dinner

Total: 45 minutes

Prep: 15 minutes

Servings: 4 Servings

Ingredients

1 pound boneless chicken breasts, cut into strips
4 tablespoons extra virgin olive oil
2 chipotle peppers in adobo, chopped
1 tablespoon honey
1 teaspoon cumin
2 limes
2 cloves garlic, minced or grated
kosher salt and pepper
2 sweet potatoes, cut into matchsticks
2 avocados, lightly mashed
3 heads romaine lettuce chopped
1 mango, diced
8 ounces feta, crumbled (optional)
JALAPEÑO VINAIGRETTE
1/3 cup extra virgin olive oil
1/3 cup fresh orange juice
2 tablespoons lime juice
1/2 cup fresh cilantro
1 jalapeño, halved and seeded if desired
kosher salt and pepper

Instructions

Preheat the oven to 425 degrees F.
2. On a baking sheet, combine the chicken, 2 tablespoons olive oil, chipotle, honey, cumin, juice and zest of 1 lime, garlic and a large pinch of both salt and pepper. Toss well to evenly coat the chicken.
3. On a separate baking sheet, toss together the sweet potatoes and remaining 2 tablespoons olive oil, plus a pinch of both salt and pepper. Roast both the chicken and potatoes for 25-30 minutes, tossing halfway through cooking until the chicken is cooked throughout and the potatoes tender.
4. In a medium bowl, stir together the avocados, remaining lime juice and a pinch of salt.
5. In a large salad bowl, toss together the lettuce, mango, feta, fries, and chicken. Dollop the avocado over the salad. Drizzle with vinaigrette (recipe follows).
1. Add all ingredients to a blender and blend until combined. Taste and adjust seasonings as needed. The vinaigrette can be made a few days in advance and kept in the fridge.

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RADD CrossFit

Chipotle Lime Chicken & Sweet Potato Salad with Jalapeño Vinaigrette