Healthy winter salads are my favorite for staying on track this time of year! This recipe is great to make and bring for lunch at work, but also, it is great for a holiday salad. It's quite a pretty dish, so the table will look even better with this HEALTHY salad on it.
chicken winter salad Photo Credit: Eat the Grains
Ingredients: Salad:
  • 2 large sweet potatoes, diced
  • 1 pound skinless chicken breast
  • 1 head of romaine, chopped
  • 1½ cup whole cranberries
  • ½ cup halved pecans
  • ¼ cup packed parsley, roughed chopped
  • 2 tablespoons + 1 teaspoon avocado oil, divided
  • 1 teaspoon garlic powder
  • ½ teaspoon ginger
  • ½ teaspoon cinnamon
  • pinch of red pepper flakes
  • salt and pepper, to taste
  Dressing:
  • ¼ cup orange juice (about ½ large orange)
  • 2 teaspoons tahini
  • ½ teaspoon cinnamon
  • ¼ teaspoon ginger
  • salt, to taste
  Instructions:
  • Preheat oven to 375 degrees Fahrenheit. Line two baking sheets with parchment paper. Mix diced sweet potatoes with 2 tablespoon avocado oil and salt and pepper. Place and baking sheets and roast for 30 minutes. While the sweet potatoes bake, make the chicken. Mix garlic, ginger, cinnamon, red pepper flakes, and salt and pepper in a small bowl. Rub evenly over chicken. Heat a medium skillet over medium heat. Add 1 teaspoon avocado oil and let it get hot, about 30 seconds. Cook chicken breast until cooked through and no pink remains. Once it is done, remove from heat and let cool. Shred with either a fork or pull apart with your hands. To make the dressing, mix all ingredients in a small bowl. Place chicken, cranberries, pecans, parsley, and cooked sweet potatoes and lettuce in a large bowl. Pour over dressing and mix well. Serve and enjoy!