Southwest Chicken & Sweet Potato Salad
Summer BBQs are never complete without salad! Forget about the lettuce this year and introduce your family to real salad, featuring sweet potato!
1 package Fresh From The Farm Boneless, Skinless Chicken Breasts
2 tablespoons olive oil
1 tablespoon chili powder
1/2 teaspoon salt
2 pounds sweet potatoes, peeled and cut into 1/4 inch slices
1 red pepper, quartered
1/4 cup prepared Italian dressing
1 cup corn
1 cup black beans
1 teaspoon lime zest
1/4 cup lime juice
Step 1: Preheat grill to medium-high heat; grease grate well. Toss chicken with half each of the olive oil, chili powder and salt. In a separate bowl, toss together sweet potatoes, red pepper and remaining oil, chili powder and salt.
Step 2: Grill chicken for 6 to 8 minutes per side or until cooked through and juices run clear. Grill sweet potatoes for 8 to 10 minutes per side or until tender. Grill red pepper for 4 to 5 minutes per side or until grill-marked and tender.
Step 3: Chop chicken, sweet potatoes and red pepper into bite-size pieces; toss with dressing, corn, black beans, lime zest and juice.
Tip: Sprinkle finely crumbled feta cheese over salad if desired