Servings: 2

Salad: subheading: Salad:
1 large or 2 small sweet Potatoes 1 large or 2 small sweet Potatoes
1 T. Olive or Avocado Oil 1 T. Olive or Avocado Oil
1½ c. cooked Chicken, cut into cubes 1½ c. cooked Chicken, cut into cubes
4 c. Spring mix Salad Greens 4 c. Spring mix Salad Greens
5 rings of red onion, halved 5 rings of red onion, halved
2 T. sliced Almonds 2 T. sliced Almonds
½ ripe Avocado, sliced ½ ripe Avocado, sliced
Dressing: subheading: Dressing:
2 T. Rice vinegar 2 T. Rice vinegar
2 T. Apple Cider Vinegar 2 T. Apple Cider Vinegar
1 T. Maple syrup 1 T. Maple syrup
1 T. Almond butter 1 T. Almond butter
1 t. Curry powder 1 t. Curry powder
½ t. Garam Marsala* ½ t. Garam Marsala*
¼ t. Sea salt ¼ t. Sea salt
¼ t. Pepper ¼ t. Pepper
¼ c. Olive or Avocado Oil ¼ c. Olive or Avocado Oil

Turn oven on to 400. Peel the sweet potatoes and dice them into ½" cubes. Place in a bowl and toss with the 1 T. oil. Spread them out on a parchment lined baking sheet and roast for 20 minutes or until soft. Cool.
Can be done up to 3 days in advance. Store in the refrigerator.
Divide the Salad greens between two individual salad bowls. Spread the onion ring halves over top.
Place the Sweet Potatoes and Chicken cubes in next and sprinkle with the almond slices. Arrange the Avocado slices neatly over the center of the bowl.
In a small bowl, whisk the dressing ingredients together and drizzle over the Salads.

* Garam Marsala is a spice blend and a key ingredient for the dressing. If you can't find it you can make it yourself using my recipe blend. Garam Marsala  * Garam Marsala is a spice blend and a key ingredient for the dressing. If you can't find it you can make it yourself using my recipe blend. Garam Marsala