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Chicken Salad Toast with Sweet Potatoes and Side Salad

Perfectly toasted bread topped with creamy chicken salad with a side of roasted sweet potatoes and a side salad drizzled with Ginger-Soy-Rice Wine Vinegar Dressing! 
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course
Cuisine: American
Servings: 2 people


  • loaf white bread
  • 4 chicken drumsticks
  • 2 sweet potatoes cut into ½” pieces
  • 2 cups mixed greens
  • ¼ cup Ginger-Soy-Rice Wine Vinegar Dressing
  • 2 radishes
  • 2 tablespoon cilantro leaves


  • Slice bread on a bias to make two large pieces of toast. Each slice should be approximately the length and width of one zone. Toast bread on the setting that best applies to the type of bread you have. We chose to toast two zones of our bread using the White Bread program to Level 6.
  • Once toast is done, transfer toast to two serving plates and clean your tray. Place chicken lengthwise in Zone 1 of Brava metal tray with thickest portion on left side. In medium bowl, toss together sweet potatoes, 1 tablespoon cooking oil and a pinch of salt. Evenly spread sweet potatoes in Zones 2 and 3 of metal tray. Select “Chicken Drumsticks and Sweet Potatoes” and follow instructions on your oven touchscreen.
  • While chicken and sweet potatoes are cooking, prepare the rest of your ingredients: coarsely chop two tablespoons of cilantro, thinly slice two radishes, and toss two cups of salad greens with two tablespoons of salad dressing.
  • Add ½ cup of tahini sauce to medium bowl. Once chicken and sweet potatoes are done cooking, split sweet potatoes between serving plates. Allow chicken to cool slightly. Transfer chicken to cutting board and remove meat from bone with a knife or fork. Coarsely chop chicken meat. Transfer chopped chicken to bowl with tahini and stir to combine.
  • Split chicken salad between two pieces of toast. Garnish with cilantro and radish. Serve with side salad.