Chicken Salad with Fruit, Nuts and Sweet Potato

by Dorothy Reinhold on May 7, 2014

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This is a sponsored post written by me on behalf of Pompeian. All opinions are 100% mine.

It seems like Salad Month every month in Southern California, because we never stop eating it, year-round.

But it is actually National Salad Month and National Vinegar Month (the two seem to fit together nicely, eh?), and in honor of that I’ve created a new entrée salad for you. 

I’m #dressingitup with a perky, deeply flavored vinaigrette made with Pompeian Balsamic Vinegar and Pompeian Extra Light Tasting Olive Oil. The vinegar is naturally gluten-free, and works great in a vinaigrette, marinade, dressing or sauce.

Chicken Salad with Fruit, Nuts and Sweet Potato | www.ShockinglyDelicious.comPompeian Balsamic Vinegar is the number one selling balsamic vinegar in the U.S. If you’ve never strayed beyond red wine vinegar for your homemade dressings, you are in for a delightful surprise with this balsamic that imparts a rich, dark, Mediterranean flavor.

Are you hungry for lunch yet?

Chicken Salad with Fruit, Nuts and Sweet Potato |

Recipe: Chicken Salad with Fruit, Nuts and Sweet Potato

Summary: A hearty chicken salad with sweet flavors from fruit and sweet potato, the crunch of radish and cashews, and a perky balsamic vinaigrette.



  • Shredded cabbage or cole slaw mix
  • Cooked diced sweet potato
  • Rotisserie chicken, diced
  • Cashews
  • 1 radish, diced
  • Blueberries
  • Strawberries


  • 3 tablespoons cranberry juice
  • 3 tablespoons Pompeian Balsamic Vinegar
  • 4 tablespoons Pompeian Extra Light Tasting Olive Oil
  • 1 ½ teaspoons grated orange zest
  • 1 ½ teaspoons Dijon mustard
  • Pinch kosher salt
  • Freshly ground black pepper


  1. For salad: Place a large handful of cabbage mix in a salad bowl or on a plate. Top with a handful of cooked sweet potato, some chicken, a sprinkling of cashews, radish, a few blueberries and several strawberries, (quartered if large).Chicken Salad with Fruit, Nuts and Sweet Potato |
  2. For dressing: Mix all dressing ingredients in a small jar and shake well. Dress salad lightly. Store extra dressing in the refrigerator.
  3. Serves 1.Chicken Salad with Fruit, Nuts and Sweet Potato |

Recipe source

Dorothy Reinhold | Shockingly Delicious. I riffed off this recipe and adapted it to my own tastes. For additional recipe ideas, you can visit the Pompeian website.

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Preparation time: 15 minutes
Diet tags: Gluten free
Number of servings (yield): 1
Culinary tradition: USA (General)

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{ 4 comments… read them below or add one }

Christy @ Confessions of a Culinary Diva May 9, 2014 at 5:55 pm

It does feel like perpetual salad month in California. Especially in the Coachella Valley – I’m always looking for new combos and will give this a try!


Dorothy Reinhold May 9, 2014 at 9:04 pm

I was surprised at how good sw. pot. are in a salad!


Sally Newton May 7, 2014 at 8:04 am

Great combination of ingredients, and the best advice ever: dress salad lightly!

I absolutely hate when a salad comes swimming in excessive dressing, and more often than not that’s what you get in restaurants…

I never added sweet potato to a salad, that is a mistake!


Dorothy Reinhold May 7, 2014 at 9:04 am

Little chunks of steamed sweet potato turn out to be GREAT in a salad!


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