Chipotle Lime Chicken and Sweet Potato Salad with Jalapeño Vinaigrette

Serves 4

Ingredients:

1 pound boneless chicken breasts, cut into strips
4 tablespoons extra virgin olive oil
2 chipotle peppers in adobo, chopped
1 tablespoon honey
1 teaspoon cumin
2 limes
2 cloves garlic, minced or grated
kosher salt and pepper
2 sweet potatoes, cut into matchsticks
2 avocados, lightly mashed
3 heads romaine lettuce chopped
1 mango, diced
8 ounces feta, crumbled
JALAPEÑO VINAIGRETTE:
1/3 cup extra virgin olive oil
1/3 cup fresh orange juice
2 tablespoons lime juice
1/2 cup fresh cilantro
1 jalapeño, halved and seeded if desired
kosher salt and pepper

Instructions:
Preheat the oven to 425 degrees F.

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. 

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. 

In a medium bowl, stir together the avocados, remaining lime juice and a pinch of salt. 

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). 

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.