Description
Rotisserie Chicken & Roasted Sweet Potato Salad is a nutrient-rich, wholesome main dish salad featuring a medley of savory shredded chicken, naturally sweet roasted sweet potatoes, peppery greens, fresh apples, crumbled cheese, and a homemade vinaigrette. It’s a dish that can be served warm or cold, making it versatile for any season or occasion.
Ingredients
Scale
For the salad:
- 2 medium sweet potatoes, scrubbed and cubed (about 5 cups)
- 2½ cups shredded rotisserie chicken
- 8 cups baby arugula or spring greens
- 2 small Honeycrisp apples, thinly sliced
- ½ cup crumbled blue cheese (or goat cheese for a milder option)
- ¼ cup roasted sunflower seeds
For the maple-cider vinaigrette:
- 4 tsp pure maple syrup
- 1 tsp Dijon mustard
- 4 tsp apple cider vinegar
- 6 tbsp extra-virgin olive oil
- Salt and black pepper to taste
Instructions
- Roast the sweet potatoes: Preheat oven to 425°F (220°C). Toss sweet potato cubes with a drizzle of olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until golden and tender.
- Make the vinaigrette: In a small bowl or jar, whisk together maple syrup, mustard, vinegar, olive oil, salt, and pepper until emulsified.
- Assemble the salad: In a large bowl, layer greens, roasted sweet potatoes, shredded chicken, apple slices, and blue cheese. Drizzle with vinaigrette and toss gently.
- Finish with crunch: Sprinkle sunflower seeds over the top just before serving.
Notes
For extra texture and flavor, toss in some toasted pecans, dried cranberries, or sliced avocado. A sprinkle of crumbled blue cheese or goat cheese can also elevate the dish. Serve chilled or slightly warm for a satisfying lunch or light dinner.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasted
- Cuisine: American
Keywords: Rotisserie Chicken & Roasted Sweet Potato Salad