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Roasted Chicken, Sweet Potato, and Arugula Salad


Roasted Chicken, Sweet Potato, and Arugula Salad Recipe

Ingredients:
  • 6 bone-in chicken breast halves with skin (about 4 pounds)
  • 3 sweet potatoes, peeled and cut into eighths
  • 6 shallots, quartered
  • ¼ cup olive oil
  • ¼ cup balsamic vinegar
  • 2 teaspoons fresh thyme or heaping ½ teaspoon dried thyme
  • 6 leaves fresh basil, cut into very thin strips (chiffonade)
  • 1 cup Herbed Balsamic Vinaigrette (recipe follows)
  • Salt and freshly ground black pepper to taste
  • 1 bunch of arugula, washed, drained, and stems removed
  • 1/3 cup balsamic vinegar
  • Juice of 1 lemon
  • 2 tablespoons mixed chopped fresh basil, parsley, and thyme
  • 1 teaspoon freshly ground black pepper
  • ¼ cup olive oil
  • 1/3 cup canola or safflower oil
Directions:
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 661kcal (33%)
Total Fat 44g (67%)
Saturated Fat 8g (42%)
Cholesterol 145mg (48%)
Total Carbohydrate 16g
Dietary Fiber 2g
Sugars 5g
Protein 49g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



Rank

38.3094479639


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