This Mango Chicken Sweet Potato Salad is an easy weeknight meal that’s sure to satisfy. This dinner salad has layers of warm sweet potatoes and chicken on top of fresh, farmers market produce.
A dinner salad to satisfy your hunger!
If you’re craving a salad for dinner, this Mango Chicken Sweet Potato Salad will not disappoint. Layers of farmers market fresh produce covered in warm chicken and baked sweet potatoes, then tossed in a fresh jalapeño vinaigrette. The complexity of this salad, along with the cold and warm ingredient combo, is sure to satisfy your hunger and your palate.
Everyone will love this easy weeknight meal!
I was first inspired to create this salad after visiting a local restaurant. I couldn’t wait to get into the kitchen to create something just as delicious as what I had just ordered. It was a light bulb moment! I love the complexity that warm and full of flavor ingredients add to an ordinary salad. This farmers market fresh salad with added protein and nutrients is so pleasing to your taste buds and just as beautiful to look at!
Mango Chicken Sweet Potato Salad
Ingredients
- 1 warm rotisserie chicken, cut into strips
- 2 tbsp extra virgin olive oil
- 2 limes
- 2 cloves garlic, minced or grated
- kosher salt and pepper
- 1 sweet potato, cut into matchsticks
- 1 avocado, cubed
- 1 cucumber, diced
- 1 bag Spring mix
- 1 cup kale
- 1 mango, diced
- 8 oz feta, crumbled
Jalapeño Vinaigrette:
- 1/3 cup olive oil
- 1/3 cup fresh orange juice
- 2 tbsp lime juice
- 1/2 cup fresh cilantro
- 1 jalapeño, halved and seeded if desired
- salt and pepper, to taste
Instructions
- Preheat the oven to 425ºF.
- On a baking sheet, toss together the sweet potatoes and 2 tablespoons olive oil, garlic, plus a pinch of both salt and pepper. Roast the potatoes for 20-25 minutes, tossing halfway through cooking until the potatoes tender.
- In a large salad bowl, toss together the spring mix, kale, avocado, cucumber, mango, feta, fries, and chicken. Drizzle with vinaigrette (recipe follows).
- Vinaigrette instructions: 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.
Notes
Home Chef Tip: Use whichever lettuce blend you prefer instead of the spring mix if you'd prefer a different taste/texture.
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Ingredients
- 1 warm rotisserie chicken, cut into strips
- 2 tbsp extra virgin olive oil
- 2 limes
- 2 cloves garlic, minced or grated
- kosher salt and pepper
- 1 sweet potato, cut into matchsticks
- 1 avocado, cubed
- 1 cucumber, diced
- 1 bag Spring mix
- 1 cup kale
- 1 mango, diced
- 8 oz feta, crumbled
- 1/3 cup olive oil
- 1/3 cup fresh orange juice
- 2 tbsp lime juice
- 1/2 cup fresh cilantro
- 1 jalapeño, halved and seeded if desired
- salt and pepper, to taste
Instructions
- Preheat the oven to 425ºF.
- On a baking sheet, toss together the sweet potatoes and 2 tablespoons olive oil, garlic, plus a pinch of both salt and pepper. Roast the potatoes for 20-25 minutes, tossing halfway through cooking until the potatoes tender.
- In a large salad bowl, toss together the spring mix, kale, avocado, cucumber, mango, feta, fries, and chicken. Drizzle with vinaigrette (recipe follows).
- Vinaigrette instructions: 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.
Notes
Home Chef Tip: Use whichever lettuce blend you prefer instead of the spring mix if you'd prefer a different taste/texture.
We hope you love this Mango Chicken Sweet Potato Salad from SoFabFood Home Chef, Kimberly from Lou Lou Girls, as much as we do. If you love this simple recipe, stop by our Salad Section to find more like it. For daily recipe inspiration, subscribe to our newsletter, like us on Facebook, and follow us on Pinterest. Enjoy!
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