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Sweet Potato Chicken Salad with creamy Peanut Dressing

A balanced, protein-packed salad with roasted sweet potatoes and a creamy peanut dressing — perfect for meal prep or quick lunches.
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Prep Time 15 minutes
Cook Time 35 minutes
Servings: 3
Course: Salad
Ingredients Equipment Method Notes

Ingredients
  

For the salad:
  • 2 Large Sweet Potatoes cubed
  • 3 Organic cooked Chicken Breast air fried or oven roasted
  • 1 Siete Mild Seasoning packet
  • 1 cup Organic Blueberries
  • 2-3 cups mixed greens like spinach, arugula
  • 2 Avocados cut and sliced
  • goat cheese (optional)
For the Creamy Peanut Dressing
  • 1/4 cup coconut aminos
  • 1/4 cup pbfit powder or creamy peanut butter
  • 1 tsp dijon mustard
  • 2 tsp rice vinegar

Equipment

  • oven

Method
 

Prep the Sweet Potatoes and Chicken
  1. Preheat oven to 400°F and line a baking sheet with parchment paper. Peel and dice sweet potatoes into 1-inch cubes. Toss with olive oil, salt, and pepper. Roast sweet potatoes for 25–30 minutes, flipping halfway, until tender and lightly caramelized.
  2. Dice or shred the cooked chicken. Add the siete mild seasoning packet while warm and toss.
Prep the dressing
  1. While the sweet potatoes roast, prepare the dressing by blending together dressing ingredients until smooth and creamy.
Assemble the Salad
  1. Chops the greens until smaller, bite-sized pieces. Toss with salt. Add the chicken, sweet potatoes, and the rest of the toppings and toss in dressing.

Notes

  • Meal prep tip: Store the peanut dressing separately and add just before serving to keep greens fresh.
  • Protein swap: This salad works well with shredded rotisserie chicken, grilled chicken thighs, or salmon.
  • Make it gluten-free: Use coconut aminos instead of soy sauce.
  • Make it spicy: Add sriracha or chili garlic sauce to the peanut dressing.
  • Storage: Keeps well in the refrigerator for up to 4 days when stored in airtight containers.