Rotisserie Chicken & Roasted Sweet Potato Salad || Gracefult Kitchen

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Rotisserie Chicken & Roasted Sweet Potato Salad

Dinner

This rotisserie chicken and roasted sweet potato salad is the perfect anti-inflammatory dinner. Sweet potatoes are rich in antioxidants like beta carotene, while chicken provides lean protein to keep you full and satisfied. Tossed with fresh greens, apples and a tangy-sweet dressing, this salad is a wholesome meal that’s perfect for busy nights.

Ingredients

2 medium sweet potatoes, scrubbed and cubed (½-inch; about 5 cups)
6 tablespoons extra-virgin olive oil, divided
½ teaspoon ground pepper, plus more for garnish
¼ teaspoon salt
4 teaspoons cider vinegar
4 teaspoons pure maple syrup
1 teaspoon Dijon mustard
8 cups loosely packed baby arugula
2½ cups shredded rotisserie chicken
2 small Honeycrisp apples, thinly sliced (about 2 cups)
½ cup crumbled blue cheese, divided
4 tablespoons unsalted roasted sunflower seeds, divided

Description

Preheat oven to 400°F. Toss sweet potatoes with 2 tablespoons oil, ½ teaspoon pepper and ¼ teaspoon salt on a large rimmed baking sheet until coated; spread in an even layer. Roast, stirring once, until browned and fork-tender, 25 to 30 minutes.
Meanwhile, whisk 4 teaspoons each vinegar and maple syrup and 1 teaspoon mustard together in a small bowl. Gradually whisk in the remaining 4 tablespoons oil until emulsified and smooth, about 30 seconds.
Transfer the roasted sweet potatoes to a large bowl. Add the maple vinaigrette, 8 cups arugula, 2½ cups chicken, the sliced apples, 6 tablespoons blue cheese and 3 tablespoons sunflower seeds; toss to coat. Sprinkle with the remaining 2 tablespoons blue cheese and 1 tablespoon sunflower seeds. Garnish with additional pepper, if desired.