2 lbs. sweet potatoes, peeled, quartered and cut to 1/2-inch thick
3 medium pears, peeled, cored, quartered and diced
IT plus 2 tsp. lemon juice
8 c baby arugula, loosely packed
1 c radishes, halved and sliced thin
1 1/2 c blue cheese, crumbled
1 1/2 c grape tomatoes, halved
1/4 c apple juice, 2T maple syrup
1T shallots, minced, 1T cider vinegar
1/ 2 tsp. minced garlic, 2 tsp. dijon
Rub chicken with 1 1/2T olive oil, sage, cinnamon, garlic powder, 1 tsp. salt and 1/2 tsp. pepper.
Place on broiling pan. In mixing bowl, combine sweet potatoes, 2T olive oil, 1/2 tsp. salt and 1/2
tsp. pepper. Toss to evenly coat. Place potatoes in even layer on rimmed baking sheet. Roast
chicken and potatoes in oven @ 400F 15 min, stirring potatoes halfway through cooking. Turn
off heat. Remove potatoes from oven and let cool. Leave chicken in oven an additional 7 min
with residual heat. Remove chicken and let cool.
Toss pears with 2 tsp. lemon juice and set aside. In container with tight-fitting lid, combine
apple juice, 2 1/2T olive oil, cider vinegar, 1T lemon juice, shallots, garlic, maple syrup, dijon, 1/2
tsp. salt and cayenne. Shake vigorously to emulsify dressing.
In large bowl, Toss arugula with half of dressing. Dice cooled chicken breast into 1 inch chunks.
In serving bowl, place dressed arugula and layer remaining ingredients in strips over salad (to
resemble Cobb presentation)- chicken, sweet potatoes, pears, tomatoes, blue cheese, radishes.
Drizzle remaining dressing over top of salad.
Serve with crusty bread or corn muffins.
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