Chicken and Sweet Potato Cherry Salad / Giveaway #GoTart

• Ready in 50m

• Serves 4

• 297 calories

• 23.22g carbs

You can never have too many main course recipes, so give Chicken and Sweet Potato Cherry Salad / Giveaway a try. For $2.7 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 4. Watching your figure? This gluten free and primal recipe has 297 calories, 16g of protein, and 16g of fat per serving. It is brought to you by Peanut Butter and Peepers. 290 people were impressed by this recipe. A mixture of greens, tart cherry juice, pepper, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 50 minutes.

16 ingredients

1. cups tart cherries
2. 2/3 cups tart cherry juice
3. 1 lb chicken
4. 1 tsp dijon mustard
5. 1 tsp thyme or
6. 1/2 tsps garlic
7. 1/4 cups goat cheese
8. 8 cups greens
9. 1 tsp olive oil
10. 1/4 tsps pepper
11. 2 tbsps red wine vinegar
12. 1/4 tsps salt
13. 4 servings salt & pepper
14. 1/4 cups slivered almonds
15. 1/4 tsps stevia
16. 8 oz sweet potatoes

Instructions

1. Make Cherry Balsamic Vinaigrette:In a measuring cup, add tart cherry juice, mustard, garlic, red wine vinegar, stevia and fresh thyme; whisk together until combined. While whisking add olive oil. Makes 1 cup.Spray a 9 x 13 baking dish with cooking spray, add chicken and sprinkle with salt and pepper.
2. Pour 1/4 cup of dressing over the chicken and let it marinate in the refrigerator for 1 hour. Reserve the remaining dressing for topping on the salad.Preheat oven to 375 degrees.Line a baking sheet with aluminium foil sprayed with cooking spray or you can use parchment paper; set aside.In a bowl add sweet potatoes; drizzle olive oil over potatoes and sprinkle with salt & pepper; mix together.
3. Spread potatoes on prepared baking sheet.
4. Place in oven for 15 minutes; flip and cook potatoes another 10 - 15 minutes until fork tender.When you add the potatoes in the oven, add the chicken and bake the chicken for 30 to 35 minutes until no longer pink.
5. Let chicken cool for a couple of minutes, then slices into bite size pieces.Evenly divide between 4 plates; add mixed greens, sweet potatoes, chicken, slivered almonds, dried cherries and goat cheese.
6. Serve with remaining cherry balsamic vinaigrette.