Green Salad with Roast Chicken and Sweet Potato
Roasted chicken gives this main-course salad plenty of protein, and the chunks of sweet potatoes and shallots are full of potassium. The vinaigrette, made by deglazing the pan with cider vinegar and whisking it together with olive oil, brings the flavors together.
- 1 whole skinless, bone-in chicken breast (about 14 ounces)
- 1/4 teaspoon ground ginger
- Black pepper
- 1/4 teaspoon coarse salt
- 3 tablespoons extra-virgin olive oil
- 2 sweet potatoes (10 ounces total), peeled and cut into 1/2-inch cubes
- 6 shallots, peeled and halved lengthwise (quarter if large)
- 1/2 head red-leaf lettuce, torn into pieces (2 1/2 ounces)
- 1/2 head frisee (2 ounces), torn into pieces
- 2 1/2 cups baby arugula (2 ounces)
- 2 tablespoons cider vinegar
- Pinch of freshly ground pepper
- 1 tablespoon fresh thyme leaves
Preheat oven to 400 degrees. Rinse chicken, and pat dry. Rub breast side with ginger and 1/8 teaspoon salt. Heat 2 tablespoons oil in a large (12-inch) ovenproof skillet over medium-high heat until hot but not smoking. Place chicken in skillet, breast side down; cook until breast side begins to turn golden brown, about 4 minutes.
Turn chicken over. Add potatoes and shallots to skillet; turn to coat in oil. Transfer skillet to oven. Roast chicken and vegetables, turning vegetables occasionally, until vegetables are tender and chicken is cooked through, 20 to 25 minutes. While chicken roasts, put salad greens in a serving bowl; set aside.
Transfer chicken to a cutting board and vegetables to a plate. Add vinegar to skillet; cook over medium-high heat, scraping up brown bits from bottom of skillet with a wooden spoon, 30 seconds. Remove from heat; whisk in 1/8 teaspoon salt, the pepper, thyme, and remaining tablespoon oil.
Cut chicken into 1/4-inch-thick slices. Add chicken and vegetables to salad greens. Toss with warm vinaigrette.