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.
it was not what I was expecting from the photo. It is more heavy on the chicken and potato and light on the leafy greens. Next time, I will re-proportion these to make it more of a leafy green salad with chicken and potato.
Martha Stewart Member
Just whipped this up and served to the family. Even the people who usually shy away from salad liked it. Had to make do with what was in the house and substituted 1/2 a large onion for shallots, rice vinegar for cider vinegar, and a bagged mixed salad.