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servings:

Roasted chicken gives this main-course salad plenty of protein, and the chunks of sweet potatoes and shallots are full of potassium. The vinaigrette, made by deglazing the pan with cider vinegar and whisking it together with olive oil, brings the flavors together.

• 1 whole skinless, bone-in chicken breast (about 14 ounces)
• 1/4 teaspoon ground ginger
• Black pepper
• 1/4 teaspoon coarse salt
• 3 tablespoons extra-virgin olive oil
• 2 sweet potatoes (10 ounces total), peeled and cut into 1/2-inch cubes
• 6 shallots, peeled and halved lengthwise (quarter if large)
• 1/2 head red-leaf lettuce, torn into pieces (2 1/2 ounces)
• 1/2 head frisee (2 ounces), torn into pieces
• 2 1/2 cups baby arugula (2 ounces)
• 2 tablespoons cider vinegar
• Pinch of freshly ground pepper
• 1 tablespoon fresh thyme leaves

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