FoodLink - Purdue Extension

Rota Sweet Potato Salad with Grilled Chicken Breast

Contains Nuts

15 min
30 min
Total Time
45 min
Servings: 2


For the salad

2 purple or regular sweet potatoes (peeled and cut in half lengthwise)
1/4 cup nuts (crushed)
1/4 cup dried cranberries
1/4 cup cooked corn
1/4 cup plain yogurt
2 tablespoons mustard
1 tablespoon honey
1 large skinless, boneless chicken breast
Pinch of salt and pepper
1 teaspoon dried basil

For the dressing

1 tablespoon lime juice
1 tablespoon olive oil
1 tablespoon honey
2 teaspoons low-sodium soy sauce


  1. Steam the sweet potatoes in a steamer set in a large pot of boiling water until the potatoes are tender (about 20 minutes).
  2. In a large bowl, mash the potatoes. Add the nuts, cranberries, corn, yogurt, mustard, and honey.
  3. Heat the grill to medium-high. Sprinkle the chicken with salt, pepper, and basil.
  4. Grill the chicken until cooked through (about 5 minutes per side). Turn once about halfway through cooking.
  5. Remove chicken from the grill and allow to cool slightly (about 5 minutes). Then, cut the chicken in half.
  6. Meanwhile, in a small bowl, make the dressing by whisking together the lime juice, olive oil, honey, and soy sauce.
  7. Divide the sweet potato salad and grilled chicken breast between 2 plates. Drizzle the chicken with the lime-soy sauce and serve.

Quick Tips

Purple sweet potatoes are also commonly called Japanese purple potatoes or Hawaiian sweet potatoes.