Eosinophilic Esophagitis Friendly Paleo Southwest Salad

Total time50 min

Prep time20 min

Cook time30 min

Eosinophilic Esophagitis Friendly Paleo Southwest Salad

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Ingredients

4 servings

For the chicken

1 lb boneless, skinless chicken breasts
1 tbsp avocado oil
Chosen Foods 100% Pure Avocado Oil, 16.9 fl oz Spectrum Naturals Avocado Oil Olivado Avocado Oil Extra Virgin - 8.45 Fl. Oz.Madhava Avocado Oil - 500 ML Chosen Foods 100% Pure Avocado Oil 33.8 floz
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1 tsp chili powder
½ tsp ground cumin
½ tsp smoked paprika
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper

For the roasted sweet potato

1 large sweet potato (about 12 oz), peeled and cut into ¾-inch cubes
1 tbsp avocado oil
¼ tsp salt

For the chipotle-lime vinaigrette

3 tbsp fresh lime juice (from about 2 limes)
3 tbsp extra-virgin olive oil
1 tsp chipotle powder
1 tsp honey
¼ tsp salt

For the salad

1 large head romaine lettuce, chopped (about 8 cups)
1 cup cherry tomatoes, halved
1 large avocado, pitted and sliced
½ cup red onion, thinly sliced
¼ cup fresh cilantro leaves (optional)
¼ cup pepitas (pumpkin seeds)

Instructions

1
Preheat the oven to 425°F (220°C). Toss the sweet potato cubes with 1 tbsp avocado oil and 1/4 tsp salt on a sheet pan, spreading them in a single layer. Roast for 22–25 minutes, flipping once halfway through, until the edges are caramelized and the cubes are tender when pierced with a fork.
2
While the sweet potato roasts, pat the chicken breasts dry. In a small bowl, stir together the chili powder, cumin, smoked paprika, garlic powder, 1/2 tsp salt, and black pepper. Rub the spice mixture evenly over both sides of the chicken, then drizzle with 1 tbsp avocado oil.

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