Description
Chipotle Lime Chicken and Sweet Potato Salad with Jalapeño Vinaigrette is a vibrant and flavorful dish that combines smoky marinated chicken with the sweetness of roasted sweet potatoes. Tossed in a zesty jalapeño vinaigrette, this salad is perfect for summer barbecues or cozy family dinners. Not only is it visually stunning, but it’s also versatile enough to serve warm or cold, making it an ideal choice for meal prep or gatherings.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (approximately 1.5 lbs)
- 3 tbsp fresh lime juice
- 2 chipotle peppers in adobo sauce
- 2 medium sweet potatoes (about 1 lb), diced
- 1 small red onion, diced
- 1–2 fresh jalapeños, minced
- 3 tbsp extra virgin olive oil
- 1/4 cup fresh cilantro leaves, chopped
- 1 tbsp honey or agave syrup
- Salt and pepper to taste
Instructions
- Marinate the Chicken: Combine lime juice, chipotle peppers, olive oil, salt, and pepper in a bowl. Add chicken breasts and marinate for at least 30 minutes.
- Roast Sweet Potatoes: Preheat oven to 425°F (220°C). Toss diced sweet potatoes with olive oil, salt, and pepper on a baking sheet. Roast for about 25-30 minutes until tender.
- Grill the Chicken: Heat grill to medium-high. Remove chicken from marinade and grill for 6-7 minutes per side until cooked through.
- Prepare Jalapeño Vinaigrette: Whisk together olive oil, lime juice, minced jalapeños, honey/agave syrup, salt, and pepper until smooth.
- Assemble Salad: In a large bowl, mix roasted sweet potatoes, diced red onion, cilantro leaves, and sliced grilled chicken. Drizzle with vinaigrette and toss gently.
- Serve immediately or store leftovers in the fridge.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Grilling/Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (approximately 270g)
- Calories: 360
- Sugar: 8g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 70mg