Rota Sweet Potato Salad with Grilled Chicken Breast

Contains Nuts

Prep
15 min

Cook
30 min

Total Time
45 min

Servings: 2

Ingredients

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

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

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