Mexicali Chicken Salad with Sweet Potato Croutons and Pepitas

Mexicali Chicken Salad with
Sweet Potato Croutons and Pepitas

Servings: 4 salads

Ingredients:
1 ¼ lb                          Chicken Breast; thinly sliced
2 medium                   Sweet Potatoes; washed, peeled and cubed (½”)
5                                  Limes
1 large bag                  Spinach
2 TBS                          Ground Cumin; divided
1 TBS                           Red Pepper Flakes
1 TBS                           Dried Rosemary
2 TBS                          Olive Oil; divided
½ cup                          Pepitas; raw, unsalted
1                                   Avocado; pitted, peeled, and sliced
Salt & Pepper

Preparation:

·         Preheat oven to 350⁰

·         Take the cubes of sweet potato and place them in a large bowl

·         Add 1 TBS of the oil, 1 TBS of the cumin, rosemary, salt and pepper

·         Toss to fully coat

·         Line a baking sheet with foil or parchment paper and spread the potatoes out evenly

·         Roast for 15-20min until crisping/browning on the edges

·         Cut the already thinly sliced chicken breast into small strips for pan frying

·         Place in a large bowl and add the juice of 3 limes, 1TBS cumin, red pepper flakes, salt and pepper

·         Set aside in refrigerator for 5 minutes

·         Heat the remaining TBS of oil in a pan over medium high heat then add the chicken mixture

·         Sauté for 2 minutes, stirring constantly, then turn down the heat and let simmer in the lime juice mixture for ~5min or until cooked through

·         Toast pepitas (pumpkin seeds) in a dry pan over medium-low heat for a few minutes until they become noticeably fragrant

·         Line plates with a large bed of spinach

·         Top with sweet potatoes, chicken, pepitas, and avocado slices

·         Dress with just the juice of ½ lime