Rota Sweet Potato Salad with Grilled Chicken Breast - VeryVera

Rota Sweet Potato Salad with Grilled Chicken Breast

  • Serves: 6 people
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For the potato salad

  • 6 purple or regular sweet potatoes, cubed and boiled
  • 3/4 c pecans, crushed
  • 3/4 c dried cranberries
  • 3/4 c cooked corn
  • 3/4 c plain yogurt
  • 1/3 c mustard
  • 3 tbsp. honey
  • 3 large skinless, boneless chicken breasts
  • Pinch salt and pepper
  • 3 tsp. dried basil
  • 3 tbsp. lime juice
  • 3 tbsp. olive oil
  • 3 tbsp. honey
  • 3 tsp. low-sodium soy sauce

For the chicken


    1. Rinse and cube sweet potatoes and add to a pot of boiling water. Cook for 10-12 minutes, or until the outside is tender and the inside is resistant when pierced with a knife.
    2. Drain potatoes and place in a medium bowl. Add the nuts, cranberries, corn, yogurt, mustard, and honey and mix.
    3. Preheat the grill to medium-high. Sprinkle the chicken with salt, pepper, and basil and grill, turning once, about 5 minutes per side, or until cooked through.
    4. Meanwhile, in a small bowl, whisk together the lime juice, olive oil, honey, and soy sauce. Drizzle over the chicken in the last few minutes of cooking.
    5. Divide the sweet potato salad and grilled chicken breast between 6 plates. Serve.