• 1 large sweet potato, cut into chunks
  • 4 chicken thighs, boneless and skinless, cut into chunks
  • 1 shallot, diced
  • 1 fennel bulb, sliced, and a few fronds for sprinkling into the salad
  • 1 grapefruit, 1 large slice for juicing and the rest peeled and cut into chunks
  • olive or avocado oil
  • 1 teaspoon sherry vinegar
  • a small dollop of mustard
  • 1/2 small red onion, sliced
  • 2 tablespoons pepitas
  • 1/2-1 avocado, diced
  • feta (optional)*
  • salt and pepper
  • several handfuls of fresh spinach and/or arugula


  1. Preheat oven to 425.
  2. Toss sweet potato chunks in oil, salt and pepper on a sheet pan and roast for 20-25 minutes.
  3. Heat oil in a large skillet, add shallots, chicken chunks, salt and pepper, and cook, stirring occasionally, until brown.
  4. Add fennel to the chicken in the skillet and cook for a few minutes, then remove from heat and set aside.
  5. In a large bowl, stir together 1 tablespoon oil, sherry vinegar, mustard, grapefruit juice, fennel fronds, salt, pepper, red onions, and pepitas.
  6. Add greens to the bowl and toss to coat with vinaigrette.
  7. Place the warm chicken mixture atop the greens and stir to combine, wilting the greens a bit.
  8. Plate the salad, top with grapefruit chunks, avocado, and feta and serve with sweet potatoes on the side

*Recipe is Whole30 compliant if you omit the feta cheese.