Go Back
–+ servings
Fresh harvest chicken sweet potato salad with roasted sweet potatoes, grilled chicken, dried cranberries, feta cheese, and spinach.
Callie Brooks

Harvest Chicken Sweet Potato Salad

This hearty and refreshing fall salad combines roasted sweet potatoes, juicy chicken, tart apples, and creamy goat cheese. Finished with a maple-kissed apple cider vinaigrette, it’s the perfect seasonal dish for cozy dinners or holiday gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American, Seasonal
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 lb cooked shredded chicken breast
  • 2 medium sweet potatoes, diced
  • 1 tbsp avocado or olive oil
  • 0.5 tsp ground cinnamon
  • 0.25 tsp salt
  • 0.25 tsp pepper
  • 6 cups mixed greens
  • 1 medium apple, diced (Honeycrisp or Granny Smith)
  • 0.25 cup dried cranberries
  • 0.25 cup chopped pecans
  • 0.25 cup crumbled goat cheese
  • 0.33 cup olive oil (for vinaigrette)
  • 0.25 cup apple cider vinegar (for vinaigrette)
  • 1 tbsp Dijon mustard
  • 1 tbsp maple syrup
  • 0.5 tsp salt (for vinaigrette)
  • 0.25 tsp pepper (for vinaigrette)

Equipment

  • baking sheet
  • mixing bowls
  • whisk or jar with lid
  • large salad bowl
  • knife and cutting board

Method
 

  1. Preheat oven to 400°F (200°C). Toss diced sweet potatoes with oil, cinnamon, salt, and pepper. Roast for 20–25 minutes, flipping halfway, until caramelized and tender.
  2. In a jar or bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper until smooth.
  3. In a large bowl, combine mixed greens, shredded chicken, roasted sweet potatoes, diced apple, dried cranberries, and chopped pecans.
  4. Drizzle with vinaigrette, toss gently to coat, and top with crumbled goat cheese. Serve immediately.

Nutrition

Calories: 520kcalCarbohydrates: 34gProtein: 33gFat: 29gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gCholesterol: 85mgSodium: 620mgPotassium: 810mgFiber: 6gSugar: 13gVitamin A: 9400IUVitamin C: 28mgCalcium: 110mgIron: 2.1mg

Notes

Toast the pecans for extra crunch. Make the vinaigrette ahead — it keeps for a week in the fridge. To make it vegetarian, substitute chickpeas or roasted tofu for the chicken.

Tried this recipe?

Let us know how it was!