Sheet Pan Dinner: Warm Autumn Sweet Potato and Baked Chicken Salad with Spicy Mustard Dressing, Dried Cherries and Sage
Ready In:
30 min
Servings
4
Good For:
Dinner
Ingredients
– 1 large sweet potato, peeled and cubed
– 2 medium Yukon gold potatoes, peeled and cubed
– 1 cup green beans, halved
– Grape seed oil
– 1 tbs fresh rosemary
– 1 tsp garlic powder
– 2 chicken breasts
– 1 tbs sriracha seasoning
– 2 tbs sweet & spicy mustard
– 1 tbs mayonnaise
– Juice of 1 lemon
– 1 tsp honey
– 4 cups baby greens
– 1/4 purple cabbage, sliced
– 1/4 cup dried cherries
– 1/4 cup pine nuts
– 2 tbs fresh sage, julienned
– 2 medium Yukon gold potatoes, peeled and cubed
– 1 cup green beans, halved
– Grape seed oil
– 1 tbs fresh rosemary
– 1 tsp garlic powder
– 2 chicken breasts
– 1 tbs sriracha seasoning
– 2 tbs sweet & spicy mustard
– 1 tbs mayonnaise
– Juice of 1 lemon
– 1 tsp honey
– 4 cups baby greens
– 1/4 purple cabbage, sliced
– 1/4 cup dried cherries
– 1/4 cup pine nuts
– 2 tbs fresh sage, julienned
Step by Step Instructions
Step 1
Preheat oven to 400°F. Mix sweet potatoes with grapeseed oil, salt, pepper and rosemary in a medium-size bowl. Toss to coat. Lay on sheet pan in single layer. Repeat step with Yukon Gold potatoes, using garlic powder instead of rosemary. Repeat step with green beans.
Step 2
Assemble sheet pan with potatoes in a single layer, green beans in single layer, and chicken breasts seasoned on both sides with sriracha seasoning. Bake sheet pan for 20 minutes, until chicken reaches internal temperature of 160. Remove chicken from sheet pan and set aside to rest, the temperature will rest up. Turn oven temp to 425. Return potatoes and green beans to oven for additional 10 minutes.
Step 3
Chop rested chicken into bite-size pieces and place in a large bowl. Add roasted potatoes and green beans.
Step 4
Whisk together sweet and spicy mustard, mayonnaise, lemon juice, and honey in a small bowl. Pour 1/2 over warm potato and chicken mix. Stir gently to combine. Add dried cherries, pine nuts, and fresh sage to potato salad. Serve over baby greens and cabbage dressed with remainder of mustard mix.
