Roasted Sweet Potatoes? Check. Avocado? Check. Spicy Cajun Chicken? Check. Creamy Mango Dressing? Check. Check. Check.
There is seriously so much to love about this salad, but I think the best part is how easy it is to modify for the different diets at your table. The base recipe is completely vegan (minus the chicken, obviously) and is also gluten free. You can then build on it with whatever you like – pulled pork, toasted pecans, pine nuts, brown rice, roasted beets, or chicken (like I did) just to name a few options.
Topped with a ton of fresh fruit, I’d argue that this salad is probably best in the summertime (when fresh produce is at it’s prime), but sometimes you just need a little summer in the middle of November.
*TIP – The dressing is a bit on the creamier side, so if that’s not your thing feel free to lighten it up with a bit of water or additional olive oil.
- 2 large sweet potatoes, diced
- 1 lb chicken tenders (about 8 tenders)
- 2 tablespoons Cajun seasoning, divided
- olive oil
- 1 cup diced mango
- 2 tablespoon apple cider vinegar
- 2 tablespoons coconut milk
- 1 teaspoon honey
- 1/4 cup olive oil
- 1 big pinch of red pepper flakes (or more to taste)
- 1-2 oranges
- 1 mango
- 1 avocado
- 1 tomato
- 1 big bunch of salad greens
- Preheat your oven to 400*F.
- Dice your sweet potatoes and place into a large bowl. Drizzle with some olive oil to coat (about 1 tablespoon) and toss with 1 tablespoon of the Cajun seasoning. Spread the sweet potatoes onto a baking sheet.
- Line your chicken tenders on a seperate baking sheet and brush both sides with melted butter. Trust me and do not skip this step - it gives the chicken nice flavor and color. You can swap the butter for olive oil if you'd rather.
- Rub the chicken tenders with the remaining tablespoon of Cajun seasoning (or more if necessary).
- Bake both chicken and sweet potatoes for about 20 minutes. Be sure to swap the trays, flip the chicken, and toss the sweet potatoes half way through.
- While your sweet potatoes and chicken are cooking, add all of your mango dressing ingredients into a food processor and blend on low until combined. Use your judgement - if it seems too thick add oil, vinegar, or a bit of water - depending on what appears to be missing.
- To serve - add your greens, orange wedges, mango chunks, diced avocado, tomato slices, sweet potatoes, and chicken (optional) to a big bowl and toss a few times. Top individual portions with the mango dressing.