Sweet Potato Chicken Salad

I found this recipe from Paleo on a Budget! It looks delicious!

Sweet Potato Chicken Salad

Ingredients:
• 1.5lb Chicken
• 1 large Onion, sliced thinly
• 1/2 bag frozen green beans (or broccoli - Heather says go for the broccoli not the beans)
• Dried Dill, Rosemary, Basil, Garlic Powder
• 1-2 Sweet Potatoes
• Kerry Gold Butter {or coconut oil - Heather says use coconut oil)
• Good Olive Oil
• Salt + Pepper
• Paleo Mayo
• Sausages {I used 4 “breakfast” sized ones}
• Mustard

How To:
• Crank your oven up to 375 degrees {F}
• Get a baking sheet out, and dice up 1-2 sweet potatoes into bite size cubes {I’d go with 2 the first time, because it’s completely personal choice how much goes in, if you don’t want to use all of it after it’s cooked, save it and use it for breakfast the next morning, or a great post-work out snack!}. Drizzle with Olive Oil, Salt + Pepper, and Bake for 30-40 minutes, until cooked through and crispy.
•While those are going, add some butter {or coconut oil} into a skillet, chop your onions and let those caramelize, remember low and slow is a good idea… no one likes burnty onions! While that’s going, dice up your sausages, add them in the pan, then dice up your chicken into bite sized pieces, add that in. Let them all become bffls… and cook through. I let the chicken  get a little crispy as well {Mr. Not So Paleo loves it that way}, but you can cook it until it’s done to your liking.
• Right before your chicken is done, add in your green beans. Let all that cook.
• Toss it into a bowl, let it cool down {I stuck mine in the freezer for like 10 minutes}. When you’re sweet potatoes are done, add them into the bowl.
• Then add in your mayo { I make my mayo extra tangy… if you don’t, you might want to also add in a splash of lemon juice too}, How much mayo you might ask, as much as you want! Add in two squirts of mustard, salt, pepper, and your herbs and garlic powder.
• Stir it up, taste taste, adjust if needed and Enjoy!!