|
Instructions |
|
|
Whisk together balsamic vinegar, oil, ground mustard and
caramel sauce. Place chicken tenders in a large zip lock bag and
pour 3/4 of the vinaigrette over the chicken. Let marinate for
1-2 hours.
|
|
|
Preheat oven to 425. Peel and cut the sweet potato and apple
into slices or chunks (whichever you prefer). Place slices in a
bowl and drizzle olive oil over the top. Toss to coat. Sprinkle
cinnamon and sugar in and toss until even coated again.
|
|
|
Spread the potatoes and apples in a single layer on baking sheet
and roast for 20-25 minutes until tender (tossing half way
through).
|
|
|
Rinse the lettuce and chop or shred it and place in a large
salad bowl and set aside.
Cook your chicken over medium heat until cooked through.
Cut into chunks or shred.
Lay chicken, sweet potatoes, and apples over your bed of
lettuce. Sprinkle with feta cheese and pecans. Drizzle with
remaining Caramel Vinaigrette.
|
|
|
Originally Submitted
9/30/2013
|