Ingredients
2
tablespoons finely chopped shallot
2
tablespoons cider vinegar
2
tablespoons maple syrup
2
tablespoons olive oil
1
tablespoon Dijon mustard
1/4
teaspoon salt
1
sweet potato, peeled, cut into 1/2-inch cubes
1
tablespoon olive oil
1/4
teaspoon salt
1
medium green apple, cored and julienned
6
cups packed mixed greens
1 1/2
cups shredded cooked chicken breast
1/2
cup pecan halves, toasted
1/4
teaspoon freshly ground black pepper
Preparation
Heat oven to 400°F. In medium bowl, beat Vinaigrette ingredients; set aside.
On ungreased cookie sheet, toss sweet potato in 1 tablespoon olive oil and 1/4 teaspoon salt. Roast 20 to 25 minutes or until potatoes are caramelized and can be easily pierced with a skewer. Cool 15 minutes.
Toss apple in vinaigrette. Using slotted spoon, transfer apples to small bowl. Reserve vinaigrette in bowl.
Just before serving, toss mixed greens in vinaigrette, and divide among 4 plates. Top with sweet potatoes, chicken, apple and pecans. Grind or sprinkle pepper over each serving.
