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.
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!
Notes
Please adjust the seasoning to your liking.