Curried Sweet Potato Salad With Mango Vinaigrette

Name: Curried Sweet Potato Salad With Mango Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Large Sweet Potato, Cut Into 1 Inch Cubes (1 Should Yield About 4 Cups Of Cubes); 1 teaspoon Coconut Oil, Melted; 2 teaspoons Brown Sugar, Packed; 1/2 Tablespoons Yellow Curry Powder; Salt To Taste; 1/4 cups Cashews; 2 whole Boneless, Skinless Chicken Breasts; 1/4 cups Sweetened Coconut Flakes; 8 cups Chopped Or Torn Lettuce Leaves; 1/4 cups Cilantro, Roughly Chopped; 2 teaspoons Fresh Mint, Minced; 2 teaspoons Red Chili Pepper, Minced; 1/2 cups Mango, Cubed; 4 Tablespoons KRAFT Mango Chipotle Vinaigrette

Servings: persons

1 Large Sweet Potato, Cut Into 1 Inch Cubes (1 Should Yield About 4 Cups Of Cubes)
1 teaspoon Coconut Oil, Melted
2 teaspoons Brown Sugar, Packed
1/2 Tablespoons Yellow Curry Powder
Salt To Taste
1/4 cups Cashews
2 whole Boneless, Skinless Chicken Breasts
1/4 cups Sweetened Coconut Flakes
8 cups Chopped Or Torn Lettuce Leaves
1/4 cups Cilantro, Roughly Chopped
2 teaspoons Fresh Mint, Minced
2 teaspoons Red Chili Pepper, Minced
1/2 cups Mango, Cubed
4 Tablespoons KRAFT Mango Chipotle Vinaigrette

1
1. Preheat your oven to 400 F.
2
2. In a large bowl, toss together the sweet potato cubes, coconut oil, brown sugar and curry power. Lay them in a single layer on a large baking sheet and sprinkle with salt. Bake for 15-20 minutes until fork tender. In the last 10 minutes of baking, toss the cashews onto the pan so they can toast at the same time.
3
3. While the potatoes cook, preheat your grill to medium heat and cook the chicken until no longer pink inside, or about 7-9 minutes per side. Set aside to rest.
4
4. When the potatoes and cashews come out of the oven, place the coconut flakes onto a small baking pan and place them in the oven until light golden brown. It only takes 2 or 3 minutes, and they burn easily, so watch them closely!
5
5. In a large bowl, toss together the lettuce, cilantro, mint, sliced pepper and mangoes. Then, toss with the sweet potatoes, cashews and toasted coconut.
6
6. Drizzle in the Mango Chipotle Dressing and toss until everything is well coated.
7
7. Divide salad between two plates, top each with a chicken breast and devour!

166

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 Large Sweet Potato, Cut Into 1 Inch Cubes (1 Should Yield About 4 Cups Of Cubes), 1 teaspoon Coconut Oil, Melted, 2 teaspoons Brown Sugar, Packed, 1/2 Tablespoons Yellow Curry Powder, and more.

Yes, Curried Sweet Potato Salad With Mango Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!