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Chicken, Apple, and Sweet Potato Salad

Recipe courtesy of Beachbody

{6 servings}


  • 6 Tbsp. balsamic vinegar

  • 1 Tbsp. stoneground mustard

  • 1 tsp. raw honey

  • 6½ tsp. olive oil, divided use

  • 8 oz. raw chicken breast, boneless, skinless, sliced

  • 1 medium sweet potato, peeled, sliced

  • 1 medium apple, peeled, cored, sliced

  • ½ tsp. ground cinnamon

  • Nonstick cooking spray

  • 1 head green leaf lettuce, torn or chopped

  • 2 Tbsp. crumbled feta cheese

  • 2 Tbsp. raw pecan pieces, toasted


  • Preheat oven to 425° F.

  • Combine vinegar, mustard, and honey in a medium bowl; whisk to blend.

  • Slowly add 6 tsp. oil, whisking continuously until blended.

  • Place one third vinegar mixture in resealable bag. Add chicken; mix well. Marinate, refrigerated, for at least 2 hours. Set aside remaining vinegar mixture for salad dressing.

  • While chicken is marinating, combine sweet potato, apple, cinnamon, and remaining ½ tsp. oil in a medium bowl; toss to blend. Place on baking sheet lightly coated with spray. Bake for 10 minutes, turn, bake an additional 10 to 15 minutes, or until tender. Set aside to cool.

  • Remove chicken from marinade; discard used marinade.

  • Place chicken on baking sheet lightly coated with spray. Bake for 8 to 12 minutes, or until cooked through. Set aside to cool.

  • Combine lettuce, sweet potato mixture, chicken, cheese, and pecans; toss gently to blend. 9. Drizzle with remaining dressing; toss gently to blend.

  • Divide evenly between six serving plates.



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