Roasted Sweet Potato and Black Bean Salad with Ginger-Lime Dressing

This Roasted Sweet Potato and Black Bean Salad recipe includes a quick Ginger-Lime Dressing. An excellent dish to bring to a BBQ or make on Sundays for sides or lunches during the week.

 

Roasted Sweet Potato and Black Bean Salad

 

This Labor Day Weekend I needed a quick BBQ side I could bring to a friend’s house with just a few hours to spare. I’ve always loved the combination of warm and cold in salad and according to Traditional Chinese Medicine practices, most of us should be consuming our salads room temperature or warm anyways!

 

This salad combines hearty, filling and fiber-rich ingredients for a flavorful side dish:

  • Roasted Sweet Potato Cubes, roasted until lightly crisped

  • Black Beans, canned, rinsed and drained

  • Cilantro

  • Red Onion

  • Roasted Pistachios – you can use pepitas too

  • Olive Oil

  • Lime Juice

  • Fresh Ginger

  • and just a touch of Maple Syrup

 

You will love the combination of sweet, tangy and spicy flavors you get when you toss everything in this quick homemade Ginger Lime Dressing!

 

Roasted Sweet Potato and Black Bean Salad 2

I recommend serving it a few different ways: 

  1. As a taco filling with shredded chicken and cheese (or keep it dairy-free)

  2. In a bowl with cooked rice, your protein of choice and some guacamole

  3. Alone for a still hearty vegetarian and vegan meal

 

You can roast your sweet potatoes in the oven, convection oven or even your Air Fryer like me. I just ordered the Cuisinart Convection Toaster Air Fryer Oven – it does ALL those things.

I upgraded from my GoWise Air Fryer because we have been air frying two to three times a day for the last four months. Air Frying speeds up cooking time by using circulating hot air and decreases cook times by up to 25%.

 

Cuisinart Art Fryer

What I love most about this Air Fryer is the modern look and how it’s all stainless steel. I wasn’t ready to purchase this $200 Air Fryer until I knew I liked this cooking method. Now that I know I LOVE it – it made sense to upgrade to a better quality appliance.

 

Enjoy this recipe, and if you’d like to try another veggie-heavy salad, check out my Spicy Sweet Potato and Pineapple Salad!

 
[simple-recipe:9597a]
 

Crispy Chicken Salad with Creamy Mango Dressing

crispy chicken salad aip paleo

 

This gluten-free Crispy Chicken Salad is topped with a Creamy Mango Dressing!

 

Today I asked a very stupid question on Instagram, “Do you want this recipe now or should I save it for my ebook?” Who in their right mind would be like, “Well, that’s nice of you to ask, but I’ll wait a few months.” If you don’t follow me on social media, I have announced I’m working on an AIP-friendly recipe ebook that will hopefully be finished late fall! I’ve stated this several times but the timing is dependent on the amount and length of the naps Grace takes.

My ebook is a solution to some problems I’ve found with AIP recipes. Firstly, there’s a lack of a wide variety of ethnic recipes that truly taste like the real deal. Just because something looks like an empanada doesn’t mean it tastes like one. Second, I want to bring creative and unique recipes that get you excited to eat no matter if you’re Paleo or not!

While I consider this a Paleo blog, I really do try to make recipes that anyone would love. Lastly, I want to recreate comfort food favorites you had no idea could be made without grains, dairy, nuts or nightshades! I have a recipe for Chicken & Waffles, Cheesy Gratin, Shawarma, Arepa & some really delicious dairy-free ice creams!

I hope my ebook fills a void in the autoimmune community that both adults and children will enjoy! My main goal is for you to love everything you eat and prevent any “meh” meals from entering your mouth. I think I did that with The Healing Kitchen but these recipes are more creative for sure!

 

This gluten-free Crispy Chicken Salad with Creamy Mango Dressing fits that bill too!

— The chicken is coated in crushed Yucan Crunch which I’ve also used in some other recipes including my Roasted Bone Marrow Spread on Toast & Ginger Cookie Crunch Ice Cream!

— The larger pieces that don’t get finely crushed in your food processor also make the most delicious little croutons when fried with the chicken.

— I topped this salad with fresh and crunchy romaine, cucumber and sliced water chestnuts for tons of TEXTURE.

— You’re going to love this CREAMY MANGO DRESSING too! It has a bit of an Asian flare thanks to the garlic, ginger and fish sauce but the sweet, ripe mango balances it out so kids will enjoy it too!

— Make sure you use a ripe mango for the smoothest dressing and most balanced taste! If your mango isn’t ripe, you may find the dressing needs some added sweetness from honey.

Someone on Instagram asked if they can use peach in place of the mango. I don’t see a problem with that (although it’ll be more peach-flavored) but make sure your peach is sweet, ripe and fleshy. I hate the word fleshy. I apologize for using it here. I don’t want to leave you on a fleshy note but I’ve run out of word vomit. Great, I’ll leave you with vomit. Bye!

 

crispy chicken salad gluten free

 

 

4 reviews

Crispy Chicken Salad with Creamy Mango Dressing

Prep Time 00:15 Cook Time 00:06 Serves 4

 

Ingredients

  • 1 pound boneless, skinless chicken breast, thinly sliced
  • 1/4 cup crushed Yucan Crunch (see note)
  • 1/2 teaspoon sea salt
  • 1/4 cup avocado oil
  • 1 large head romaine lettuce, thinly sliced
  • 1/2 English cucumber, peeled, seeded and diced
  • 1 8-ounce can sliced water chestnuts
  • 1/4 cup chopped cilantro
  • Optional: 1 cup shredded carrots and 1 diced avocado
  • Creamy Mango Dressing:
  • 1 cup peeled and cubed ripe mango
  • 2 tablespoons avocado oil
  • 2 tablespoons coconut cream
  • Juice of 1 lime
  • 2 garlic cloves
  • 1 tablespoons coconut vinegar
  • 1 tablespoon minced ginger
  • 1 teaspoon fish sauce
  • 1 teaspoon ground ginger
  • 1/2 teaspoon sea salt

Directions

  1. Make the dressing: Puree all Creamy Mango Dressing ingredients together in a food processor until smooth. Set aside to allow flavors to marry while you prepare salad. 
  2. In a shallow bowl, toss crushed Yucan Crunch and sea salt with chicken until evenly coated. Please read note below on how to prepare the Yucan Crunch and what to sub it for if needed.
  3. In a medium skillet, heat the avocado oil over medium-high heat. Add the chicken in a single layer and fry in oil on each side for 2 to 3 minutes until golden brown and cooked through. Scrape up any browned pieces that fall off the chicken. They make excellent "croutons". Set aside while you prepare salad. 
  4. In a large serving bowl, layer the romaine, water chestnuts, cucumber, cilantro and optional carrots and avocado. Drizzle with Creamy Mango Dressing and top with Crispy Chicken. Serve immediately. 

by

Recipe Notes

Break one large Yucan Crunch cracker into small pieces. Pulse in a food processor until finely crushed. It is okay if some larger pieces remain. They make excellent "croutons" when fried as directed in the recipe. You will use 1/4 cup of this crushed mixture to coat the chicken in this recipe. 

Substitution: Use 1/4 cup cassava flour

Yucan Crunch is a Paleo, AIP-Friendly, gluten-free cracker made from dried yuca. Each package comes with 4 humongous crackers that you break up into pieces. You can buy it on Amazon. 


 

crispy chicken salad paleo

Carrot & Radish Slaw with Mint-Turmeric Pesto (Paleo, AIP, Whole30, Vegan, 21dsd)

carrot slaw with pesto

 

I am all about shredding my veggies in the food processor. It is such a quick technique for preparing vegetables for salads and skillets! Just peel and chop your veggies in small enough pieces to fit through the lid of your food processor and it does all the work! I use the Cuisinart 11-cup Food Processor and have been for years. They have an 8-cup model, but I highly suggest getting the larger cup size. You’ll want to make a huge bowl of this tasty pesto slaw for lunches all week!

 

Get the recipe for Carrot & Radish Slaw with Mint-Turmeric Pesto!

 

What other recipes on Grazed & Enthused

feature easy shredded veggies!?

 

Butternut Rice with Beef & Nut-Free Pesto

 

paleo aip beef pesto

 

 

Lamb with Olive Tapenade Rice

 

Spicy Sweet Potato Pineapple Salad (Paleo, AIP, Whole30 & Vegan)

spicy-sweet-potato-salad

spicy sweet potato salad

 

This spicy roasted sweet potato and pineapple side dish is so delicious! It’s Paleo, Whole30, AIP and makes for an interesting addition to your summer BBQ meal!

 

I created this recipe so that we would have a good transitional side dish to take us from season to season. This recipe for Roasted Sweet Potato and Pineapple Salad married my two favorite seasons: summer and fall! You can find the main ingredients year-round at any grocery store. I find this to be a budget-friendly Paleo side that goes a long way too!

 

WHAT YOU NEED FOR SPICY ROASTED SWEET POTATOES AND PINEAPPLE SALAD:

  • Sweet potatoes

  • Fresh pineapple

  • Cilantro

  • Fresh Ginger

  • Lime Juice

  • Chives

 

HOW TO MAKE IT:

  1. Preheat oven to 400 degrees F. Line two baking sheets with parchment paper.

  2. On one baking sheet, toss sweet potatoes with lard and 1 teaspoon sea salt. Spread 3 cups pineapple out onto second baking sheet.

  3. Bake sweet potato and pineapple for 40 to 45 minutes, tossing halfway through. Remove from oven and let cool slightly while you make the dressing.

  4. In a food processor, combine remaining 1 cup pineapple, ginger, remaining ¼ teaspoon sea salt, ginger, lime, and fish sauce until smooth.

  5. Transfer sweet potatoes and pineapple to a serving bowl and toss with spicy pineapple dressing, cilantro, and chives. Serve warm or at room temperature.

 

LOOKING FOR OTHER EASY PALEO SIDE DISHES?

1. Toasted “Cous-Cous” with Pine Nuts & Raisins

2. Maple Mustard & Dill Glazed Carrots

3. Mediterranean Cauliflower Cous-Cous Salad

 

I made this recipe in conjunction with Autoimmune Wellness. This spicy roasted sweet potato side dish is compliant with the Autoimmune Protocol. If you love the recipe, you’ll definitely want to check out my print cookbook The Healing Kitchen! It features almost 200 allergy-friendly recipes specifically designed to support the health of those with autoimmune disease, inflammation or chronic illness.

 

GET THE FULL RECIPE HERE

 

spicy roasted sweet potato salad

 

Bistro Chicken Salad with Garlic-Thyme Vinaigrette (Paleo, AIP, Whole30)

 

Bistro Chicken Salad

 

It’s finally salad season! Salads don’t go out of season in my house, but then again I spent the winter in Texas where I had little excuse to avoid a light and refreshing meal. Although I eat soup at all times of the year, so why do we think salads are only for sweltering days!? Yesterday it was 88 degrees and dinner was chicken and vegetable soup — heated up to a barely lukewarm temperature though! 

 

I’m trying to get a few blog posts up and ready for before Baby Grace arrives, but my focus right now is mostly getting things together for her, overanalyzing every menstrual-like cramp or episode of nausea I am having (first-time-mom probz), and loading up my freezer with homemade food.

 

I am one of those so-called “lucky people” that can go hours and hours and hours without eating, forgets to eat if they’re busy, or will go without food out of laziness when big shifts in my life happen. I am so gung-ho and excited about breastfeeding though, and I know it both causes and thrives on a healthy appetite, so I’m doing my best to prevent light-snacking all day in favor of varied and nutrient-dense AIP meals after she arrives. 

 

I was thinking back to the moment I found out I was pregnant on a beach in Hawaii (could it have been anymore beautiful!?) and all the feelings I felt at the time. Exhilarated, shocked, nervous, proud. I still feel all of those things, so not much has changed, but I also feel incredibly confident in my abilities to be a good mother.

 

All these years of pretending my dog is a human baby that requires 24/7 love, attention, and tending may be paying off, but my motherly instincts have always been strong. Make sure you follow me on Instagram for baby updates though, in case I take a mini blog hiatus! I also post some daily meals (the ones that aren’t a hideous display of splattered soup, unevenly chopped vegetables, and shredded meat that never catches the right light), photos of my adorable cockapoo Rafael, and life here in Austin! 

 

Get the recipe for Bistro Chicken Salad – aka best salad ever!

Mediterranean Cauliflower Cous Cous Salad (Paleo, AIP, Vegan)

 

 

 

Check out my latest recipe on Autoimmune Wellness for this remake of one of my childhood favorites! It’s so satisfyingly crunchy, fresh, slightly sweet, but refreshing at the same time! You will absolutely love this side dish packed with veggies! Did you know cruciferous veggies have an important role in liver detox and are cardiac protective!?

 

Get the recipe for Mediterranean Cauliflower Cous Cous!

Shrimp Ceviche Salad (Paleo, AIP, Whole30)

 

 

My newest guest post recipe on Autoimmune Paleo is a triple threat: simple to prepare, nutritious, and refreshing enough for a hot summer day. I envision myself lounging around on the pool deck in mid-July after a long day playing in the ocean, kicking back with a fizzy Kombucha, ceviche, and some plantain chips with guac! Does that not sound like perfection? Okay true perfection would be an ice cold lager, but that ain’t happening.

 

To make this an even quicker preparation, find pre-cooked shrimp at your seafood counter. You could even grill the shrimp for added flavor. I would marinade them in some lime juice, olive oil and garlic beforehand for extra flavor!

 

So just how healthy is Shrimp Ceviche Salad?

Shrimp is rich in copper, selenium, omega-3’s, and vitamin B12. I don’t recommend making it a huge portion of your seafood budget because it’s difficult to source wild-caught and sustainably caught shrimp these days. Sad face. They are often farmed and/or trolled, so chat with your local fish dude and ask him what your best option is!

 

Get the recipe for

Shrimp Ceviche Salad here!

Honey-Lime Chicken & Strawberry Salad (Paleo, AIP, Whole30)

 

 

Spring has sprung and so have my cravings for light and refreshing meals. This salad is satisyfing combination of honey-sweetened chicken, tart, juicy strawberries, creamy avocado, and a flavorful Strawberry-Lime Dressing. I’ve never understood the people who say they don’t like salads… Get the recipe for Honey-Lime Chicken & Strawberry Salad over at Autoimmune Paleo where I guest as a recipe contributor each month!