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Grilled Chicken & Sweet Potato Caprese Salad

Prep Time30 minutes
Cook Time30 minutes
Servings: 4
Calories: 386kcal

Ingredients

  • 12 ounces boneless, skinless chicken breast
  • 2 sweet potatoes (cut into ½" cubes)
  • 1 teaspoon olive oil
  • ¼ teaspoon salt
  • 1 pinch black pepper
  • 1 cup cherry tomatoes
  • 1 avocado (chopped)
  • 4 ounces fresh mozzarella cheese
  • ½ cup fresh basil leaves (chopped)

Chicken Marinade

  • ½ tablespoon olive oil
  • 2 tablespoon balsamic vinegar
  • 1 clove garlic (minced)
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper

Dressing Ingredients

  • 1 tablespoon balsamic vinegar
  • ½ tablespoon olive oil

Instructions

  • Mix the chicken marinade ingredients together in a bowl. Add the chicken, turning to make sure the chicken is completely coated. Cover with plastic wrap and put it in the fridge to marinate for about 30 minutes.
  • Meanwhile, preheat the oven to 425 °F . Cover a baking sheet with aluminum foil and spritz it with nonstick spray.
  • In a large bowl, stir the chopped sweet potato cubes together with 1 teaspoon olive oil, ¼ teaspoon of salt and a pinch of black pepper. Spread the sweet potato cubes evenly in a single layer on the baking sheet, pop them in the oven, and bake for about 30 minutes. At the 15-minute mark, you'll want to stir the sweet potato cubes around a bit.
  • Once the potatoes are done cooking, you can fire up the grill and cook the chicken until a thermometer registers an internal temperature of 165 °F
  • Let the chicken rest for about 5 minutes before chopping into bite-sized pieces
  • Mix the dressing ingredients together in a small bowl.
  • Toss together the sweet potatoes, the grilled chicken, the chopped avocado, chopped tomatoes, chopped basil, mozzarella and dressing.