BY CHEF KATIE MIST

Sweet Potato, Chicken and Roasted Mushroom Bowl with Cider-Thyme Vinaigrette

This Sweet Potato, Chicken and Roasted Mushroom salad bowl is so satisfying and full of flavor. Good for your gut, high in fiber and packed with protein, it checks all of the boxes for lunch or dinner. And, what woman, wife, mom, or single lady, doesn't love the store-bought rotisserie chicken. Winner, winner chicken dinner!

Cook Time: 25-30 minutes | Prep time: 15 min | Serves/Serving: Servings = 4

Ingredients

• 3-4 cups shredded rotisserie chicken (season with salt and pepper if needed)

• Extra virgin olive oil for roasting the veggies

• 1 medium sweet potato, cut into 1⁄2 inch pieces

• 1 small red onion, cut into 1⁄2 inch pieces

• 8 ounces mushrooms (We love Maitake or "hen-of-the-woods", but any variety will do), cut into 1⁄2 inch pieces

• 6 cups arugula

• 2-3 tablespoons almond, roughly chopped

• 2-3 tablespoons pumpkin seeds

• Salt and pepper to taste

Cider-Thyme Vinaigrette (recipe follows)

• 1 clove garlic, finely chopped

• 2 teaspoons fresh thyme leaves, finely chopped

• 1⁄4 cup Italian parsley, chopped

• 1⁄4 cup apple cider vinegar

• 1⁄2 cup extra virgin olive oil

• 2 teaspoons honey

• Salt and pepper to taste

Instructions

1. Heat oven to 350.

2. Toss sweet potatoes with olive oil, salt and pepper on a sheet tray.

3. Spread into one even layer and roast for about 15-18 minutes or until about half way done.

4. Toss red onion and mushrooms with olive oil, salt and pepper.

5. When sweet potatoes are half way cooked, add onion and mushroom to sheet tray and cook for another 12-16 minutes or until everything sweet potatoes are tender.

6. Meanwhile, toast the nuts by heating a dry pan (no oil) over medium low heat. First, add the almonds and cook, stirring occasionally for about 5 minutes. Then, add pumpkin seeds and toast for another 2 minutes.

7. Combine all ingredients in a large bowl, adding enough dressing to your taste.

8. Toss to combine.

9. Taste for seasoning and add more salt and pepper if necessary.

10. Combine all ingredients in a lidded jar, cover tightly and shake to mix well.

11. Alternatively, whisk together in a small bowl.

12. Store extra vinaigrette in an airtight container in the fridge for 5-7 days.

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