Smoked sweet potato & escarole salad

Indulge in the smoky flavors of sweet potato paired with crisp escarole in this vibrant salad bursting with earthy and savory notes.

Ingredients:

• 2 (340g) skinless, boneless chicken breast halves
• 2 tablespoons bourbon or apple cider
• 2 tablespoons pure maple syrup
• 1 tablespoon reduced-sodium soy sauce
• 2 teaspoons Dijon-style mustard
• 3 cloves garlic, minced
• ½ teaspoon ground ancho chile pepper or chili powder
• 1 medium Sliced green onions
• 2 12-ounce sweet potatoes
• 1 medium onion
• 6 slices lower-sodium, less-fat bacon
• 3 tablespoons melted light butter with canola oil
• ½ cup shredded reduced-fat cheddar cheese (60g)

Instructions:

1. Place the chicken in a sealable plastic bag and put it in a shallow dish. To make the marinade, mix bourbon (or apple cider), maple syrup, soy sauce, mustard, garlic, and ground ancho chile pepper in a small bowl. Pour the marinade over the chicken. Seal the bag and make sure the chicken is coated with the marinade. Let it marinate in the refrigerator for 8 to 24 hours, remembering to turn the bag occasionally.
2. For the preparation of the Grilled Sweet Potatoes: Take a 36x18-inch piece of heavy foil and fold it in half to create an 18-inch square. Peel the sweet potatoes and slice them 1/4 inch thick, then place them in the middle of the foil. Add onion slices that are also 1/4 inch thick, and finely chopped cooked bacon on top of the sweet potatoes. Drizzle melted butter over the mixture. Fold two opposite edges of the foil together and seal with a double fold. Fold the remaining ends to completely enclose the potatoes.
3. Grill the packet of potatoes over medium heat with the grill covered for 30 to 40 minutes or until the potatoes are tender, remembering to turn the packet every 10 minutes. Remove the packet from the grill. Carefully open the packet, sprinkle cheddar cheese over the potatoes, re-seal the packet, and let it sit for 5 minutes or until the cheese melts.
4. While the potatoes are cooking, remove the chicken from the marinade, and discard the marinade. Grill the chicken for the last 15 minutes or until it reaches an internal temperature of 70 °C, remembering to turn it once. Take the chicken off the grill and let it rest for 5 minutes.
5. Slice the chicken in half and serve it with the sweet potatoes, and garnish with green onions if desired.

Summary:

• Calories: 1250 kcal
• Fat: 75 g
• Protein: 28 g
• Carbs: 131 g
• Potassium: 2945 mg
• Magnesium: 269 mg