Dijon Mustard and Herb Grilled Chicken Breasts with Sweet Potato Salad

Dijon Mustard and Herb Grilled Chicken Breasts with Sweet Potato Salad
  • Prep Time: 15
  • Total Time: 60
  • Servings: 2

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About this Recipe

Love the Mediterranean flavours in this salad served with grilled chicken.


2 Medium sweet potatoes, peeled and cut into ½” (1.25 cm)
1 tbsp (15 mL) Olive oil
Salt and pepper
2 Maple Leaf Prime® Marinated Boneless Skinless Dijon Mustard and Herbs Chicken Breasts
1/2 Yellow pepper, diced
1/2 cup (125 mL) Halved grape tomatoes
1/2 Red onion, thinly sliced
10 Red onion, thinly sliced
1 cup (250 mL) Baby spinach
3 tbsp (45 mL) Crumbled Feta cheese
1 Clove garlic, minced
1 tbsp (5 mL) Grainy mustard
1 tbsp (5 mL) Honey
2 tbsp (30 mL) Apple cider vinegar
1 tbsp (15 mL) Lime juice
1/4 cup (60 mL) Extra virgin olive oil
Salt and pepper


PREHEAT oven to 400°F (200°C).

PLACE diced sweet potatoes in a bowl and toss with olive oil, salt and pepper. Spread evenly over a baking sheet lined with parchment paper. Do not overcrowd the potatoes. If the sheet is too full, use a second baking sheet. Roast the potatoes in preheated oven for 30 minutes or until golden brown on the outside. Set aside to cool.

PREHEAT the BBQ to medium-high. Lightly coat the grill with non-stick cooking spray. Grill the chicken according to the package directions. Let rest for 5 minutes before serving.

MEANWHILE in a medium bowl, toss sweet potatoes, peppers, tomatoes, red onion, black olives, spinach and Feta cheese.

WHISK together all of the ingredients for the vinaigrette. Toss with salad to coat. Serve salad with grilled chicken.


Use convection setting on your oven if you have it. This will help to dry the sweet potatoes giving them a crispy exterior.

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