Love sweet potatoes? Make this healthy, Whole30 and paleo-friendly no mayo Chicken and Sweet Potato Salad, perfect for bringing to school or work in a lunchbox! Not only is it filling and delicious, but it's easy to make and will brighten up your day with its colorful ingredients.
I'm in love with sweet potatoes. I use them in many recipes like my Mashed sweet potatoes (AIP, paleo, whole30) or my Chicken muffins or in my Fudgy vegan brownies (AIP, paleo).
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⭐ Why you'll love this recipe
This chicken and sweet potato salad is:
- Easy to make.
- Filling.
- Colorful.
- Healthy.
- Without mayo.
- Perfect for a lunch box meal.
- Paleo and whole30 compliant.
📖 Ingredient notes
This simple, healthy chicken salad without mayo features boneless, skinless chicken breasts, orange sweet potatoes, lettuce of your choice and colorful bell peppers. The no mayo dressing is made with apple cider vinegar and extra virgin olive oil, but feel free to substitute lemon juice if you prefer. Optional ingredients include sheep cheese, cut into small pieces, for those not on a Whole30 or paleo diet.
- Chicken. To make this chicken and sweet potato salad, you will need boneless skinless chicken breasts. If you want more chicken breast recipes, you can try my Chicken and veggie stir fry (gluten free, paleo) or my Creamy coconut chicken curry (AIP, paleo, whole30).
- Sweet potato. For this recipe, I recommend using orange sweet potatoes.
- Lettuce of your choice. You can either use Romaine, Red leaf, Frisée, Iceberg, Butterhead... that's up to you!
- Bell pepper. I like to use both red and green bell peppers to make this salad even more colorful but it's up to you to choose one or both. I also usually peel them as I find the skin hard to digest. To peel them, I use a special peeler that peels softer vegetables like tomatoes and bell peppers.
- Apple cider vinegar. The dressing is made with apple cider vinegar. But you can also use lemon juice if you prefer.
- Olive oil. Make sure to use extra virgin olive oil.
- Optional only for those who are not on whole30 or paleo diets : sheep cheese (or any other type of cheese you can eat) cut into small pieces
For the quantities and complete list of ingredients for this chicken and sweet potato salad recipe, please see the recipe card below.
🔪 Step by step instructions
Preheat the oven to 390° F (200° C). Peel the sweet potato and cut it into ½ an inch thick rounds. Place the sweet potato slices on a baking tray. Bake for 20 to 25 minutes or until sweet potato slices are tender.
In the meantime, cut the chicken breasts into bite sized cubes and cook them in a pan with a little bit of fat of your choice (oil, lard...).
Rinse the bell peppers (peel them if you want) and cut them into small pieces.
Put the lettuce, bell pepper, cooked chicken and optional cheese cut in cubes in a bowl.
Prepare the dressing by whisking the olive oil, vinegar and sea salt together in a small bowl. Then pour it over the salad. And stir until the mixture is evenly coated in dressing. Serve with the now cooked sweet potato slices.
Bon appétit!
👩🏻🍳Top tips
To save yourself time and effort, roast the sweet potato the day before.
🍲 Other salad recipes you might like
Also, feel free to check out some of my other salad recipes if you're looking for more healthy and delicious meal options. Enjoy!
Did you like this recipe? Please leave a 5-star rating 🌟🌟🌟🌟🌟 on the recipe card and leave a nice review below! Tag @gohealthywithbea on Instagram and hashtag #gohealthywithbea! Also, let's stay connected on social media and continue to cook together! You can find me on Instagram, Facebook and Pinterest.
📋 Recipe / Recette
Healthy Chicken and Sweet Potato Salad
Ingredients
- 2 boneless skinless chicken breasts
- 1 medium sweet potato
- 3 cups lettuce of your choice
- ½ bell pepper (red and/or green)
- 1 teaspoon oil of your choice or lard for the pan
Optional (only for those who are not dairy free and those who are not on whole30 or paleo diets) :
- ¼ cup sheep cheese (or any other type of cheese you can tolerate) cut into small pieces
For the dressing:
- 1 Tablespoon apple cider vinegar or lemon juice
- 2 Tablespoons extra virgin olive oil
- Sea salt to taste
Instructions
- Preheat oven to 390° F (200° C). Peel the sweet potato and cut it into ½ an inch thick rounds. Place the sweet potato slices on a baking tray. Bake for 20 to 25 minutes or until sweet potato slices are tender.
- In the meantime, cut the chicken breasts into bite sized cubes and cook them in a pan with a little bit of fat of your choice (oil, lard...)
- Rince the bell pepper (peel it if you want) and cut it into small pieces.
- Put the lettuce, bell pepper, cooked chicken and optional cheese cut in cubes in a bowl.
- Prepare the dressing by whisking the olive oil, vinegar and sea salt together in a small bowl. Then pour it over the salad. And stir until the mixture is evenly coated in dressing. Serve with the now cooked sweet potato slices. And voilà! Bon appétit !
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