Warm chicken, spinach and sweet potato salad with bacon vinaigrette

Prep Time 10 minutes Cook Time 45 minutes Total Time 55 minutes
Serves 4     adjust servings

Warm chicken and sweet potato salad with bacon vinaigrette, served over fresh spinach, is a hearty main dish salad with big bacon flavor!

Ingredients

  • 3 bone-in chicken breasts
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 2 large sweet potatoes, peeled and cubed
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 5 pieces bacon
  • 1/4 cup shallot, minced
  • 2 tablespoons garlic, minced
  • 1 1/2 tablespoons honey
  • 1/4 cup orange juice
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 3 tablespoons coarse grain mustard
  • 1/2 teaspoon salt
  • 1 8 oz. bag fresh baby spinach

Instructions

  1. Preheat oven to 400.

  2. Place chicken on a foil lined baking sheet and season with salt, pepper, garlic powder and onion powder. Drizzle with olive oil if desired.

  3. Place cut sweet potatoes on a separate baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to get them well coated and spread in an even layer.

  4. Roast chicken and sweet potatoes in the oven for 45 minutes or until chicken is cooked through. Remove and slice.

  5. Meanwhile, make the vinaigrette. Fry bacon in a large skillet over medium heat until cooked through and crispy, about 10 minutes, turning once or twice to get the pieces evenly cooked.

  6. Remove bacon to a paper towel and set aside. Once cooled, crumble or chop the bacon. Drain all but 2 tablespoons of the bacon grease from the skillet.

  7. Add shallot and garlic to the skillet and cook in bacon grease for 2-3 minutes.

  8. Add honey and remaining vinaigrette ingredients and stir to combine. Reduce heat to low and keep warm until ready to serve.

  9. To assemble the salads, divide spinach among plates and top with sliced chicken and roasted sweet potatoes. Drizzle with vinaigrette and top with reserved crumbled bacon. Serve warm.

Recipe Notes

Recipe Notes

I use bone-in chicken breasts that I roasted on a separate sheet pan in the oven at the same time as the sweet potatoes. You could also use a rotisserie chicken from the store, grilled chicken or whatever you like.

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