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Salads get a bad rap.
People think they’re boring, unsatisfying, or just a pile of leaves pretending to be a meal. But this Grilled Chicken & Roasted Sweet Potato Salad? It’s here to change minds.
This is a salad that eats like a meal, loaded with tender grilled chicken, caramelized roasted sweet potatoes, creamy feta, and crunchy walnuts, all tied together with a tangy balsamic vinaigrette.
It’s protein-packed, nutrient-dense, and full of texture, so every bite is exciting. The warm, savory chicken contrasts with the sweetness of the roasted potatoes, while the walnuts add that perfect bit of crunch. Whether you’re meal-prepping for the week or need a fresh, filling lunch that won’t leave you hungry an hour later, this salad is a game-changer.
Why You’ll Love This Recipe
- It’s a salad… but actually filling – With 42g of protein, it keeps you satisfied for hours.
- Sweet, savory, crunchy, and creamy – The perfect mix of textures in every bite.
- Nutrient-dense and balanced – Lean protein, fiber-rich greens, healthy fats, and complex carbs all in one bowl.
- Great for meal prep – Prep everything ahead, assemble when ready.
- No boring bites – Every ingredient brings something unique to the dish.
Why GLP-1 Users (i.e. Wegovy, Zepbound, Ozempic, etc) Will Like this Salad
When you first start taking Wegovy, Zepbound or any of the other weight loss medications, sometimes you aren’t sure what to eat (and which foods to avoid). This stir fry is perfect for several reasons:
- High in protein – Supports muscle retention and helps manage hunger levels.
- Slow-digesting carbs – Sweet potatoes provide steady energy without spiking blood sugar.
- Fiber-rich – The greens, nuts, and potatoes help with digestion and satiety.
- Customizable portions – Adjust the ingredients based on appetite changes from GLP-1 medications.
- Satisfying without being heavy – A perfect meal for those who need nutrient-dense, balanced portions.
Ready to Create Some Healthy Goodness?
Ingredients
- 2 boneless, skinless chicken breasts
- 1 large sweet potato, peeled and cubed
- 6 cups mixed greens (spinach, arugula, or kale)
- ¼ cup feta cheese (crumbled)
- ¼ cup walnuts (chopped)
- 2 tbsp olive oil (divided)
- 1 tbsp balsamic vinegar
- 1 tsp honey (or maple syrup for vegan option)
- 1 tsp Dijon mustard
- ½ tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
Instructions
Preheat oven to 400°F (200°C). Toss sweet potato cubes with 1 tbsp olive oil, salt, and pepper, then spread on a baking sheet. Roast for 25-30 minutes, flipping halfway, until golden and caramelized.
While the sweet potatoes roast, heat a grill pan or outdoor grill over medium-high heat. Brush chicken breasts with 1 tbsp olive oil, then season with garlic powder, salt, and pepper. Grill for 5-6 minutes per side or until internal temperature reaches 165°F (75°C). Let rest for a few minutes before slicing.
In a small bowl, whisk together balsamic vinegar, honey, Dijon mustard, and a pinch of salt to make the dressing.
Assemble the salad by layering mixed greens, roasted sweet potatoes, and sliced grilled chicken in a large bowl. Sprinkle with feta and walnuts, then drizzle with the balsamic vinaigrette. Toss gently to combine.
Nutrition (Per Serving, Serves 2)
- Calories: ~550
- Protein: ~42g
- Carbs: ~40g
- Fat: ~22g
Chef’s Tips
- Make it dairy-free – Swap feta for avocado or a sprinkle of nutritional yeast.
- Switch up the greens – Kale adds extra fiber and chewiness, while arugula brings a peppery bite.
- Amp up the crunch – Add roasted chickpeas or pumpkin seeds for more texture.
- Meal-prep friendly – Store components separately and assemble fresh for each serving.
- Extra flavor boost – Marinate the chicken in balsamic and garlic for an hour before grilling.
Please note: This website contains affiliate links. As an Amazon Associate, we earn from qualifying purchases at no additional cost to you.
