YOUR SOLIN GENERATED RECIPE
Grilled Chicken Wing Salad with Roasted Sweet Potato
Savor a delightful combination of smoky, grilled chicken wings paired with a warm bed of roasted sweet potato and crisp mixed greens. This dish balances hearty protein with the natural sweetness of roasted potato, finished with a light lemon-olive oil dressing for a refreshing, satisfying lunch.
INGREDIENTS
225 grams grilled chicken wings (meat only)
1 medium roasted sweet potato
2 cups mixed salad greens
1 serving cherry tomatoes (~75g)
1 half medium cucumber
0.5 tablespoon olive oil
1 tablespoon lemon juice
Salt and Pepper to taste
PREPARATION
Preheat the grill to medium-high heat. Season the chicken wings lightly with salt and pepper.
Grill the chicken wings for about 6-8 minutes per side until thoroughly cooked and nicely charred. Once done, let them rest for a few minutes before slicing off the meat from the bone if preferred, or serve as is.
Meanwhile, preheat your oven to 400°F. Pierce the sweet potato a few times with a fork, then bake directly on the oven rack for about 45 minutes until tender. Alternatively, you can roast cubed sweet potato pieces with a light drizzle of olive oil, salt, and pepper for 25 minutes.
In a large bowl, combine mixed salad greens, halved cherry tomatoes, and sliced cucumber.
Prepare the dressing by whisking together the olive oil, lemon juice, and a pinch of salt and pepper.
Add the roasted sweet potato (cubed if using roasted pieces or sliced if whole) to the salad mixture.
Top the salad with the grilled chicken wings. Drizzle the dressing over the salad and toss gently to combine all flavors.
Serve immediately and enjoy your balanced, protein-packed lunch.