Chipotle chicken and sweet potato salad

Heather Disarro

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Chipotle chicken and sweet potato salad is the perfect mix of salad ingredients, a meal that is sure to pack a punch with flavor and nutrients.

Chipotle chicken and sweet potato salad

Chipotle chicken and sweet potato salad

Serves 2


  • 1 (6 ounce) chicken breast, roasted and cubed
  • 1 large sweet potato, cubed
  • 2 tablespoons olive oil, divided
  • 2 tablespoons white wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon chipotle chili powder


  1. Preheat oven to 400 degrees F.
  2. Toss the cubed sweet potato with 2 tablespoons olive oil.
  3. Roast at 400 degrees F for 20 to 25 minutes, stirring halfway through, until tender.
  4. While the sweet potatoes are roasting, whisk together the remaining olive oil, vinegar, Dijon mustard, salt, pepper and chipotle chile powder.
  5. When the potatoes are done, toss together with the chicken and dressing.
  6. Serve warm or at room temperature.

More sweet potato recipes to blow your mind

Loaded Mexican stuffed sweet potatoes
Vegan scalloped sweet potatoes
Baked eggs with sweet potatoes and Gorgonzola

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Heather Disarro
Heather is the writer behind the food blog, Heather’s Dish, and the coordinator of the beauty blog, Faces of Beauty. She and her husband live at the base of the Rocky Mountains in the Denver metro area and are constantly active, especially with their two crazy lab mixes Bunker and Keira. They had their first baby, Weston, in March 2012 and have been boundlessly blessed by him every day of his life. You can find more at Heather’s personal blogs, Heather’s Dish and Faces of Beauty or send her a tweet at @heathersdish.