Sweet Potato Salad and Balsamic Chicken with Basil

Let me forewarn any soon-to-be dinner guests at our house.  You NEVER say you don't like something because I will test you.  You may not know when or how, but I will test you.  My husband says he doesn't like sweet potatoes.  I made this Sweet Potato Salad with white sweet potatoes so they resembled russet potatoes.  When he asked what we were having, I responded, "potato salad without with a vinegar base, not mayo."  He says he doesn't like mayo based salads either... which I have proven to be true.  


Two helpings later I asked how he liked the salad.  "Really good", he said.  "You liked the potatoes and the dressing?" I asked (hint hint).  "Yea, it was really good."  Busted!


Havarti is a smooth cheese that reminds me of fresh mozzarella, but not slippery.  Creamy and subtle, this cheese is the perfect foundation for Balsamic Chicken with Basil sandwiches.

Sweet Potato Salad

Serves 6

3 medium sized sweet potatoes (I used white sweet potatoes), peeled and cut into approx. 1 in cubes
2 tablespoons olive oil
1 tsp salt
1 tsp black pepper

1 (20 ounce) can pineapple chunks
1 red bell pepper, diced
3 green onions, sliced
1/4 cup fresh cilantro, chopped
1/4 cup chopped flat leaf parsley

Salt and pepper to taste

Dressing
1 tablespoon apple cider vinegar
1 tablespoon brown sugar
1 teaspoon spicy brown mustard
1/4 cup vegetable oil

Preheat oven to 425 degrees.  In a roasting pan, combine sweet potatoes and olive oil, salt, and pepper. Stir around coating potatoes in oil. Roast for 25-30 minutes until fork tender and golden brown.  Remove from oven and let cool slightly.

In a large bowl, add potatoes, pineapple chunks, bell pepper, green onions, cilantro, and parsley. Season with salt and pepper if necessary.

In a small bowl, whisk the vinegar, brown sugar, mustard and olive oil.  Pour dressing over potato salad. Toss.  Serve warm or chill in refrigerator until ready to serve. 

Balsamic Chicken with Basil

Serves 4

4 boneless skinless chicken breasts
Pinch of salt
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
8 slices soft Havarti cheese

3 Roma Tomatoes, seeded and diced
8 fresh basil leaves, stacked, rolled and thinly sliced
3 cloves fresh garlic, minced
Pinch of salt
1 tablespoon balsamic vinegar

4 large ciabatta or sandwich rolls, sliced

Preheat oven to 425 degrees. 

Lightly coat a 9x13-inch baking dish with cooking spray.  Place the chicken breasts in the dish.  In a small bowl, combine the 1/4 cup olive oil and 1/4 cup balsamic vinegar.  Brush top sides of chicken with balsamic mixture.  Bake for 20-25 minutes or until chicken is cooked through (internal temperature of 175 degrees). 

In a medium bowl, combine the tomatoes, basil garlic, salt and balsamic. Toss gently to combine. 

Place the bottom half of the sandwich roll on a serving plate.  Top with two slices of cheese.  Then top with a chicken breast.  Spoon the tomato mixture on the chicken and replace the top half of the roll.  Repeat with the remaining ingredients.