Roasted Sweet Potato Salad with Chicken and Mango Chipotle Vinaigrette

• Gluten free

• Meat

  • 1/2 lb Chicken breasts

• Produce

  • 1/4 cup Cilantro
  • 8 cups Lettuce, leaves
  • 1/2 cup Mango
  • 2 tsp Mint, fresh
  • 2 tsp Red chile pepper
  • 1 inch Sweet potato, large

• Condiments

  • 4 tbsp Kraft mango chipotle vinaigrette

• Baking & Spices

  • 2 tsp Brown sugar, packed
  • 1/2 tbsp Curry powder, yellow
  • 1 Salt

• Oils & Vinegars

  • 1 tsp Coconut oil

• Nuts & Seeds

  • 1/4 cup Cashews
  • 1/4 cup Coconut flakes, sweetened

Found on foodfaithfitness.com

Description

Directions

• Preheat your oven to 400 degrees.
• In a large bowl,[/url] toss together the sweet potato cubes, coconut oil, brown sugar and curry power. Lay them in a single layer on a large [url href=http://amzn.to/1KYDxbD target=_blank rel=nofollow]baking sheetand sprinkle with salt. Bake for 15-20 minutes until fork tender. In the last 10 minutes of baking, toss the cashews onto the pan so they can toast at the same time.
• While the potatoes cook, preheat your grill to medium heat and cook the chicken until no longer pink inside, or about 7-9 minutes per side. Set aside to rest.
• When the potatoes and cashews come out of the oven, place the coconut flakes onto a small baking pan and place them in the oven until light golden brown. It only takes 2 or 3 minutes, and they burn easily, so watch them closely!
• In a large bowl, toss together the lettuce, cilantro, mint, sliced pepper and mangoes. Then, toss with the sweet potatoes, cashews and toasted coconut.
• Drizzle in the Mango Chipotle Dressing and toss until everything is well coated.
• Divide between two plates, top each with a chicken breast and DEVOUR!