Chipotle Lime Chicken and Sweet Potato Salad with Jalapeño Vinaigrette

What I love about this salad is the variety of textures and bold flavors. It's crunchy and creamy, sweet and spicy, and all things perfect. If you wanted to really make things fun you could even add a side margarita!

Ingredients

• 1 pound boneless chicken breasts, cut into strips
• 4 tablespoons extra virgin olive oil
• 2 chipotle peppers in adobo, chopped
• 1 tablespoon honey
• 1 teaspoon cumin
• 2 limes
• 2 cloves garlic, minced or grated
• kosher salt and pepper
• kosher salt and pepper
• 2 sweet potatoes, cut into matchsticks
• 2 avocados, lightly mashed
• 3 heads romaine lettuce chopped
• 1 mango, diced
• 8 ounces feta, crumbled
• 1/3 cup extra virgin olive oil
• 1/3 cup fresh orange juice
• 2 tablespoons lime juice
• 1/2 cup fresh cilantro
• 1 jalapeño, halved and seeded if desired
• kosher salt and pepper
• kosher salt and pepper

Instructions

1. 1

   1. Preheat the oven to 425 degrees F.2. On a rimmed baking sheet, combine the chicken, 2 tablespoons olive oil, chipotle, honey, cumin, juice and zest of 1 lime, garlic and a large pinch of both salt and pepper. Toss well to evenly coat the chicken. 3. On a separate baking sheet, toss together the sweet potatoes and remaining 2 tablespoons olive oil, plus a pinch of both salt and pepper. Roast both the chicken and potatoes for 25-30 minutes, tossing halfway through cooking until the chicken is cooked throughout and the potatoes tender. 4. In a medium bowl, stir together the avocados, remaining lime juice and a pinch of salt. 5. In a large salad bowl, toss together the lettuce, mango, feta, fries, and chicken. Dollop the avocado over the salad. Drizzle with vinaigrette (recipe follows). 

2. 2

   1. Add all ingredients to a blender and blend until combined. Taste and adjust seasonings as needed. The vinaigrette can be made a few days in advance and kept in the fridge.