Instructions
Step 1. Roast the Sweet Potatoes:
- Preheat oven to 400°F (200°C). Toss sweet potatoes with a little olive oil, salt, and pepper.
- Spread on a baking sheet and roast for 20-25 minutes until tender and caramelized.
Step 2. Prepare the Relish:
- In a small skillet, sauté the sliced red onion in olive oil over medium heat until softened. Add red wine vinegar and sugar, and cook for 2-3 minutes until slightly reduced. Set aside.
Step 3. Make the Chicken Tenders:
- In one shallow bowl, mix flour, salt, and pepper. In a second bowl, beat the egg. In a third bowl, combine breadcrumbs, paprika, and garlic powder.
- Dredge each chicken strip in flour, then dip it in the egg, and finally coat it with the breadcrumb mixture.
Step 4. Cook the Chicken:
- Heat oil in a large skillet over medium-high heat. Fry the chicken tenders for 3-4 minutes per side, or until golden brown and cooked through. Drain on a paper towel-lined plate.
Step 5. Assemble the Salad:
- Arrange the mixed greens on a large plate or in a bowl. Top with the roasted sweet potatoes, cherry tomatoes, and the red onion relish.
Step 6. Add the Chicken:
- Place the warm, crispy chicken tenders on top of the salad. Drizzle with your favorite dressing and serve immediately.