Add the ingredients for the lemon parsley dressing to a small bowl or measuring cup. Combine avocado oil, lemon juice, dijon mustard, and a pinch of sea salt. Stir until well combined and set aside until ready to use.
Prepare the chicken using your preferred method. I enjoy making my Greek Chicken Breasts, but feel free to choose your favorite baked chicken recipe or use store-bought rotisserie chicken. Ensure the chicken is cooled completely in the refrigerator before using it in the salad. Once cooled, chop the chicken into small cubes.
Preheat your oven to 400 degrees Fahrenheit. This temperature is ideal for roasting the sweet potato, giving it a beautifully caramelized exterior.
Chop the sweet potato into bite-sized pieces and spread them evenly over a large baking sheet in a single layer. Drizzle with avocado oil and sprinkle with sea salt. Use your hands to toss the chunks until they are evenly coated.
Roast the sweet potato in the oven for 20 to 25 minutes, shaking the sheet pan halfway through for even cooking. You’ll know they’re done when they are tender and slightly golden.
Remove the sweet potatoes from the oven and allow them to cool to room temperature. You can speed up this process by transferring them to a bowl and refrigerating until chilled, or you can roast them up to 4 days in advance.
Meanwhile, chop the spring greens into smaller shreds using a sharp knife on a cutting board. Transfer the chopped greens to a large bowl. I prefer to use the serving bowl in which I plan to present the salad.
Add the remaining salad ingredients to the bowl with the greens. This includes the chopped chicken, roasted sweet potato, sliced apple, feta cheese, dried cranberries, chopped pecans, sunflower seeds, and finely chopped red onion.
Drizzle your desired amount of dressing over the salad and toss everything together gently until all the ingredients are coated. Serve the salad in big bowls and enjoy the freshness!
Salads are best when served fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to 12 hours.
