Place chicken and ½ cup Drew’s Organics Orange Sesame Ginger Dressing & Quick Marinade in a resealable bag and place in the refrigerator. Marinate chicken for 30 minutes.
Meanwhile, preheat oven to 425 degrees F. Prepare two baking sheets with tin foil. Toss sweet potatoes with olive oil and season with salt and pepper. Spread in a single layer on baking sheets. Roast for 30 minutes, flipping halfway through cooking time, until sweet potatoes are tender and lightly browned. Remove from oven and let cool slightly.
Preheat grill to medium high heat. Clean and oil grill grates. Grill chicken until it reaches an internal temperature of 165 degrees F, as measured with a meat thermometer in the thickest part of the breast, flipping halfway through cooking time. Discard marinade. Remove chicken from grill and let cool slightly. Cut into cubes and place into a large bowl.
Add sweet potatoes, orange chunks, apricots, chives and additional ½ cup Drew’s Organics Orange Sesame Ginger Dressing & Quick Marinade to the bowl with the chicken. Toss to combine.
Divide spinach among 4 plates and top each plate with the chicken and sweet potato salad. Top the salads with chopped pecans. Serve.
Jenny Shea Rawn MS, MPH, RD is a Cape-Cod, Massachusetts based Registered Dietitian, nutrition communications consultant and healthy food blogger at My Cape Cod Kitchen.
- 1 ¾ lb thinly sliced chicken breast
- 1 cup, divided, plus more for serving Drew's Organics
- 3 sweet potatoes, cut into bite-sized cubes
- 1 Tablespoon olive oil
- Freshly ground pepper
- 1 orange, segmented, and cut into bite-sized chunks
- 1/2 cup dried apricots, chopped
- 2/3 oz. package chives, sliced
- 5 oz. baby spinach
- ½ cup glazed pecans, chopped