Do you love salads, or are you someone who thinks a big plate of greens is boring and unsatisfying? I fall into the former category, and make a point to eat my leafy greens every day. If you’re usually on the other side of things, I think this recipe might change your mind.
The combination of chicken, sweet potato, and healthy fats creates a balanced macronutrient ratio – you’re getting tons of protein, healthy carbs, and mono-unsaturated fats (which are anti-inflammatory). The onions, mushroom, and garlic enhance the flavor, and the simple balsamic vinaigrette is one of the easiest and best salad dressings you can make.
This salad is incredibly nutrient-dense, so it will fill you up and boost your energy without weighing you down. Enjoy it for lunch or dinner, or (if you’re in the mood for a lighter meal) split it with a friend.
Servings per recipe: 1 large salad, or 2 small salads
|6 oz Raw Chicken Breast, cubed||1. Add the balsamic vinegar to a small bowl, and sprinkle with a pinch of sea salt.
2. Heat 1 tbsp of olive oil in a nonstick skillet. Add the chopped garlic and chopped onion. Saute over medium-low heat until the onion is translucent.
3. Add the chicken, cubed sweet potato, and mushrooms. Saute until the chicken is cooked-through and the sweet potato is soft. Let cool for about 5-minutes.
4. Add 1 tbsp of olive oil to the balsamic vinegar, and mix.
5. Put the baby spinach in a bowl. Drizzle with the balsamic vinaigrette, and add a pinch of fresh pepper. Toss the salad.
6. Add the chicken & sweet potato saute to the top of the salad, and eat!
|1 Medium Sweet Potato, cubed|
|? cup Yellow Onion, chopped|
|¼ cup Cremini Mushrooms, sliced|
|1 clove Garlic, chopped|
|2 cups Baby Spinach|
|2 tbsp Olive Oil|
|1 tbsp Walnut Pieces|
|2 tbsp Balsamic Vinegar|
|To Taste: Salt & Pepper|
|Nutrition Info:||616 calories||30g carbs||45g protein||35g fat|
I love sweet potato because it’s a great source of fiber and vitamin A (which is good for your immunity and eye health). But if you want a different carb in your salad, you can substitute ½ cup of cooked brown rice.
For some extra crunch in this salad, sprinkle the top with 2 tablespoons of roasted sunflower seeds, sliced almonds, or cashew pieces. Nuts and seeds are packed with vitamins, minerals, and healthy fats, which can improve your brain function, overall health, and your waistline.1
It’s important to note that adding 2 tbsp of nuts to this salad increases the calories of the meal by about 100 calories. If you’re focused on building muscle, or are sharing the salad with a friend, the extra crunch is worth it.
While this recipes specifically uses baby spinach, feel free to substitute your favorite greens – romaine, mixed baby greens, and kale are all good options! All leafy greens are nutrient-rich and low in calories. They provide iron, calcium, beta-carotene, and vitamins A, E, C, and K.
Each type of leafy vegetable has a different flavor and texture, so changing your greens is an easy way to keep your salad interesting while still getting a wealth of nutrients.
Give this salad a try, and let us know what you think!
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