Chicken and Sweet Potato Salad

Instructions

1. 1

   Preheat your oven to 200°C (392°F).

2. 2

   Peel and cube the sweet potatoes. Toss them with 1 tablespoon of olive oil and spread them on a baking sheet.

3. 3

   Bake the sweet potatoes in the preheated oven for about 25-30 minutes, or until they are tender and slightly caramelized.

4. 4

   While the sweet potatoes are baking, season the chicken breast with salt and pepper.

5. 5

   Heat the remaining tablespoon of olive oil in a skillet over medium heat. Add the chicken breast and cook for about 6-7 minutes on each side, or until fully cooked and golden brown.

6. 6

   Remove the chicken from the skillet and let it rest for a few minutes before slicing it into strips.

7. 7

   Steam the broccoli for about 4-5 minutes until it is bright green and tender-crisp.

8. 8

   In a large bowl, combine the mixed greens, roasted sweet potatoes, steamed broccoli, and sliced chicken.

9. 9

   Drizzle the balsamic vinegar over the salad and toss gently to combine.

10. 10

    Serve the salad immediately, or chill it in the refrigerator for a refreshing cold salad.