Make this satisfying salad in the evening and enjoy one portion for dinner, then pack the remaining portion for lunch the next day. Loaded with protein- and fiber-rich ingredients like chicken, sweet potato and quinoa plus power greens, this meal is nutrition-packed! Source:, February 2018

Hilary Meyer


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees F. Toss sweet potato and onion with 1 tablespoon oil, garlic powder and 1/8 teaspoon salt in a medium bowl. Spread on a large rimmed baking sheet and roast for 15 minutes.

  • Meanwhile, add chicken and 1 tablespoon mustard to the bowl; toss to coat. When the vegetables have roasted for 15 minutes, remove from the oven and stir. Add the chicken to the pan. Return to the oven and continue roasting until the vegetables are beginning to brown and the chicken is cooked through, about 10 minutes more. Remove from the oven and let cool.

  • Meanwhile, whisk shallot, maple syrup, vinegar and the remaining 1 tablespoon oil, 1 tablespoon mustard and 1/8 teaspoon salt in the large bowl.

  • When the chicken has cooled, shred it and place in the bowl with the dressing. Add baby greens, quinoa and the roasted vegetables. Toss with the dressing and sprinkle with sunflower seeds.


To make ahead: Prepare through Step 3 up to 2 days ahead. Refrigerate vegetables, chicken and dressing separately. Toss just before serving.

Nutrition Facts

466 calories; 21.1 g total fat; 3.1 g saturated fat; 63 mg cholesterol; 716 mg sodium. 666 mg potassium; 35.4 g carbohydrates; 5.5 g fiber; 12 g sugar; 28.7 g protein; 14701 IU vitamin a iu; 30 mg vitamin c; 43 mcg folate; 116 mg calcium; 4 mg iron; 118 mg magnesium; 6 g added sugar;