Sweetgreen Inspired Harvest Salad

Serves 4
Time: 1 hour

Ingredients

For the cinnamon roasted sweet potatoes:

• 1 large sweet potato, diced into small cubes

• 1 tsp salt

• 1 tsp pepper

• 1/2 tsp cinnamon

• 1/4 tsp nutmeg

• 1 tbsp olive oil

For the juicy chicken breast:

• 1 lb chicken breast

• 4 boneless, skinless chicken breasts, of similar size

• 2 tsp salt

• 2 tsp freshly ground black pepper

• 1 tbsp olive oil

For the salad:

• 4 cups kale, washed, stems removed, and thinly chopped

• 1 apple, core removed and diced into small cubes

• 1 can chickpeas, rinsed and drained

• 1 5oz log goat cheese

• 1 cup toasted walnuts, roughly chopped

• 1 cup cooked wild rice (or quinoa), according to package directions

For the dressing:

• 1/3 cup extra virgin olive oil

• 1/4 cup aged balsamic vinegar

• 1/4 cup apple cider vinegar

• 1 tbsp dijon mustard

• 1 tsp sea salt

• 1 tsp pepper

Directions

1. Preheat your oven to 400°F and prepare a baking sheet with parchment paper. Toss the sweet potatoes in a little olive oil, salt, pepper, cinnamon and nutmeg, and spread in an even layer on the parchment lined baking sheet. Roast in the oven for 20-25 minutes or until fork tender and beginning to caramelize.

2. While the potatoes roast, pound the chicken breasts to an even thickness with a meat mallet. You can also use the bottom of a small frying pan, or the bottom of a wide mason jar. Season the chicken with salt and pepper.

3. Heat a frying pan large enough to fit the chicken in a single layer over medium-high heat. When it is quite hot, add the olive oil. Swirl the pan so it is lightly covered with the olive oil.

4. Reduce the heat to medium. Add the chicken breasts. Cook undisturbed for just about 2 minutes to help them get a little golden on one side.

5. Flip each chicken breast over and reduce the heat to low.

6. Cover the pan with a tight-fitting lid. Set a timer for 10 minutes, and walk away. Do not lift the lid; do not peek.

7. After 10 minutes are up, turn off the heat. Again, do not lift the lid; do not peek. (If you have an electric stove, remove the pan from the heat.) Reset the timer for 10 minutes and leave the chicken breasts in the pan. No peeking!! Trust me!!!

8. After the 10 minutes are up, uncover the pan and your chicken is done. Make sure there is no pink in the middle of the chicken breasts. If you want to be absolutely sure it is cooked, you can use an instant-read thermometer to check -- the chicken should be at least 165°F. If done correctly (aka you didn’t lift the lid) you’ll notice the chicken is super juicy and cooked perfectly. Let cool, then slice into strips or bite sized pieces.

9. While you’re waiting for the chicken and the sweet potatoes to finish cooking, whisk together the dressing ingredients (or shake to combine in a mason jar).

10. Toss together the kale with a few tablespoons of the dressing until it’s coated well, then add in the apples, sweet potatoes, chickpeas, chicken, wild rice, walnuts, and goat cheese. Give it all a final toss with the remaining dressing, serve among 4 bowls, and enjoy!