This healthy paleo and whole30 compliant chicken and sweet potato salad is delicious and easy to make. This filling salad makes a perfect lunch to bring to school or work in a lunch box.
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This colourful paleo and whole30 compliant chicken salad will brighten up your day and it won't leave you hungry at the end of your meal!
⭐ Why you'll love this recipe
This chicken and sweet potato salad is:
- Easy to make.
- Filling.
- Colorful.
- Healthy.
- Perfect for a lunch box meal.
- Paleo and whole30 compliant.
📖 Ingredient notes
- Chicken. To make this chicken and sweet potato salad, you will need boneless skinless chicken breasts.
- 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 bells.
- Apple cider vinegar. The dressing is made with apple cider vinegar. But you can also use lemon juice if you prefer.
- Olive oil. I recommend using 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...)
Rince the bell pepper (peel it if you want) and cut it into small pieces. Put the lettuce and bell pepper in a bowl.
Once the chicken and sweet potatoes are cooked, add them to the bowl.
To make the dressing, whisk all of the ingredients together in a small bowl. Then pour it over the salad. And stir until the mixture is evenly coated in dressing. And voilà! You now have a healthy chicken salad that is ready to be served. You can also put it in a lunch box and bring with you for a healthy lunch at school or work. Bon appétit!
👩🏻🍳Top tips
I also suggest roasting the sweet potato in advance. You can roast it up the day before making this salad.
🍲 Other recipes you might like
If you are looking for more healthy salad recipes you can check those:
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
Chicken and sweet potato salad (paleo, whole30)
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 and bell pepper in a bowl.
- Once the chicken and sweet potatoes are cooked, add them to the bowl.
- To make the dressing, whisk all of the ingredients together in a small bowl. Then pour it over the salad. And stir until the mixture is evenly coated in dressing. And voilà! Bon appétit !
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