Sweet Potato Chicken Salad and Tahini Mustard Dressing
This sweet potato chicken salad is my new favorite, and I will be making it on repeat. It is super delicious and full of flavors. The tahini mustard dressing tastes fantastic and is so creamy.
Why You Will Love This Salad
High-Protein. Each serving of this salad has over 30 grams of protein. Protein is an essential nutrient that provides many benefits, including weight management, muscle growth, and maintenance.
Super delicious. The combination of roasted sweet potatoes, cooked chicken breast, black beans, vegetables, Fata cheese, and the tahini dressing tastes fantastic.
Ingredients Needed For Sweet Potato Chicken Salad and Tahini Mustard Dressing
- Chicken breast is an excellent source of protein. You can substitute chicken breast for chicken thighs.
- Sweet potatoes are a good source of vitamins A and C, fiber, and antioxidants. They can be substituted for gold potatoes or zucchini.
- Black beans are full of protein, fiber, and antioxidants.
- Cucumber helps improve digestion and contains vitamins K and A.
- Avocado is an excellent source of healthy fats.
- Romaine lettuce is a good source of fiber, which promotes healthy digestion.
- Feta is a good source of protein.
- Cherry tomatoes are high in vitamins A and C.
- Olive oil is a good source of healthy fats.
- Onion is a good source of vitamin C.
- Tahini is used to make the salad dressing.
- Honey mustard is used for the salad dressing.
- White vinegar
- Seasoning: I used smoked paprika, garlic powder, black pepper, thyme, and salt
How To Make Sweet Potato Chicken Salad and Tahini Mustard Dressing
Preheat oven to 375 degrees F. Cut the sweet potatoes into cubes and add olive oil, salt, garlic powder, and black pepper. Combine with a spoon, transfer to oven, and roast for 20 minutes or until fully roasted.
Cut chicken breast into cubes and season with smoked paprika, salt, thyme, garlic powder, and black pepper.
Heat a non-stick pan with olive oil on medium heat. Add the chicken breast to the pan and cook for 10-15 minutes or until thoroughly browned.
Wash and chop the cucumber and cherry tomatoes. Finely chop the onion.
In four 32 oz mason jars, add olive oil, tahini, honey mustard, white vinegar, garlic powder, black pepper, and salt at the bottom of the jars and combine with a spoon.
Add black beans, cucumber, cherry tomatoes, onion, cooked chicken breast, roasted sweet potatoes, Romaine lettuce, and feta cheese to the jars.
When ready to serve, add one jar of mixture to a bowl, add the avocado, combine, and enjoy! Please take a look at the recipe card below for a detailed recipe.
Commonly Asked Questions
How can I make this salad vegan? You would want to replace the chicken breast with a vegan protein like tofu or chickpeas, use vegan feta, and replace honey mustard with Dijon mustard.
Can I add the avocado to the jars? Yes, you can; however, the avocado turns brown sometimes in the jar, and if you are not a fan of brown avocado, I suggest you add it when you are ready to serve.
How long will the salad last? 3-4 days if stored in airtight containers in the refrigerator.
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Watermelon Cucumber Feta Salad
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Sweet Potato Chicken Salad and Tahini Mustard Dressing
Ingredients
- 1.5 LBs chicken breast
- 1 ½ cups black beans (canned)
- 2 large sweet potatoes
- 2 medium cucumber
- 1 cup cherry tomatoes
- ½ cup feta cheese
- Half an onion
- 2 medium avocados
- ¼ cup white vinegar
- ¼ cup olive oil
- 4 tsp Tahini
- 4 tsp honey mustard
- 1 head Romaine lettuce
- 1 tbsp smoked paprika
- 1 tbsp black pepper
- 1 tbsp Garlic powder
- 1 tsp thyme
- salt to taste
Instructions
- Preheat oven to 375 degrees F. Peel and cut sweet potatoes into cube sizes. Add ¼ tsp garlic powder, ¼ tsp, 1 tbsp olive, black pepper, and salt to taste and add to a sheet pan.Transfer to the oven and roast at 375 degrees ℉ for 20 minutes or until fully roasted.
- Cut chicken breast into cubes and season with 1 tbsp smoked paprika, 1 tsp thyme, ½ tsp black pepper, ½ tsp garlic powder, and salt to taste.Heat a non-stick pan with olive oil, add the chicken breast, and cook for 12-15 minutes or until thoroughly browned.
- Wash and chop the cucumber and cherry tomatoes. Finely chop the onion.
- In four 32-oz mason jars, add 1 tbsp olive oil, 1 tsp tahini, 1 tsp honey mustard, 2 tbsp white vinegar, ¼ tsp garlic powder, ¼ tsp black pepper, and salt to taste to each jar and combine with a spoon.Add ⅓ cup black beans, ½ cup cucumber, ⅓ cup cherry tomatoes, 1 tbsp onion, ½ cup cooked chicken breast, ½ cup roasted sweet potatoes, ½ cup Romaine lettuce, and 1 tbsp feta cheese to each jar.
- When ready to serve, add one jar of mixture to a bowl, add Half an avocado, combine, and enjoy!
