Chipotle Lime Chicken and Sweet Potato Salad with Jalapeño Vinaigrette.

Ingredients

• 1 pound boneless chicken breasts, cut into strips
• 4 tablespoon sextra virgin olive oil
• 2 chipotle peppers in adobo, chopped
• 1 tablespoon honey
• 1 teaspoon cumin
• 2 limes
• 2 clove sgarlic, minced or grated
• kosher salt and pepper
• 2 sweet potatoes, cut into matchsticks
• 2 avocados, lightly mashed
• 3 head sromaine lettuce chopped
• 1 mango, diced
• 8 ounce sfeta, crumbled
• 1/3 cup extra virgin olive oil
• 1/3 cup fresh orange juice
• 2 tablespoon slime juice
• 1/2 cup fresh cilantro
• 1 jalapeño, halved and seeded if desired
• kosher salt and pepper

Instructions

1. On a rimmed baking sheet, combine the chicken, 2 tablespoons olive oil, chipotle, honey, cumin, juice and zest of 1 lime, garlic and a large pinch of both salt and pepper. Toss well to evenly coat the chicken.
2. On a separate baking sheet, toss together the sweet potatoes and remaining 2 tablespoons olive oil, plus a pinch of both salt and pepper. Roast both the chicken and potatoes for 25 30 minutes, tossing halfway through cooking until the chicken is cooked throughout and the potatoes tender.
3. In a medium bowl, stir together the avocados, remaining lime juice and a pinch of salt.
4. In a large salad bowl, toss together the lettuce, mango, feta, fries, and chicken. Dollop the avocado over the salad. Drizzle with vinaigrette (recipe follows).
5. Add all ingredients to a blender and blend until combined. Taste and adjust seasonings as needed. The vinaigrette can be made a few days in advance and kept in the fridge.