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Categories:
vinaigrette cherry juice Dijon mustard garlic red wine vinegar fresh thyme olive oil Salad chicken weight Sweet Potatoes olive oil salt cherries
Viewed: 37 - Published at: 9 years agoIngredients
- FOR THE VINAIGRETTE:
- 2/3 cups Tart Cherry Juice
- 1 teaspoon Dijon Mustard
- 1/2 teaspoons Minced Garlic
- 2 Tablespoons Red Wine Vinegar
- 1/4 teaspoons Stevia
- 1 teaspoon Fresh Thyme (or 1/2 This Amount If Using Dried)
- 1 Tablespoon Olive Oil
- FOR THE SALAD:
- 1 pound Chicken Breast, Skinless, Boneless
- 1/4 teaspoons Salt
- 1/4 teaspoons Pepper
- 8 ounces, weight Sweet Potatoes, Peeled, Diced Into Bite Size Pieces
- 1 teaspoon Olive Oil
- Salt And Pepper, to taste
- 8 cups Mixed Greens
- 1/4 cups Slivered Almonds
- 1/3 cups Dried Tart Cherries
- 1/4 cups Goat Cheese
Method
- For the 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.
- For the salad:
- Spray a 9 x 13 baking dish with cooking spray, add chicken and sprinkle with salt and pepper. Pour 1/4 cup of the 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 F.
- Line a rimmed baking sheet with aluminium foil and spray foil with cooking spray or you can use parchment paper; set aside.
- Add sweet potatoes into a bowl. Drizzle olive oil over potatoes and sprinkle with salt and pepper; mix together. Spread potatoes onto the prepared baking sheet. Place pan in the oven and bake potatoes for 15 minutes. Then flip and cook potatoes another 10-15 minutes, or until fork tender. When you add the potatoes into the oven, add the chicken as well. Bake the chicken for 30-35 minutes or until no longer pink.
- Remove the potatoes and the chicken from the oven when each is done. Let chicken cool for a couple of minutes, then cut it into bite size pieces.
- Evenly divide between 4 plates the mixed greens, sweet potatoes, chicken, slivered almonds, dried cherries and goat cheese. Serve salads topped with remaining cherry balsamic vinaigrette.
