Chicken, Sweet Potato and Cherry Salad

For the Cherry Balsamic Vinaigrette:

In a measuring cup, add tart cherry juice, mustard, garlic, red wine vinegar, stevia and fresh thyme; whisk together until combined. While whisking add olive oil. Makes 1 cup.

For the salad:

Spray a 9 x 13 baking dish with cooking spray, add chicken and sprinkle with salt and pepper. Pour 1/4 cup of the dressing over the chicken and let it marinate in the refrigerator for 1 hour. Reserve the remaining dressing for topping on the salad.

Preheat oven to 375 F.

Line a rimmed baking sheet with aluminium foil and spray foil with cooking spray or you can use parchment paper; set aside.

Add sweet potatoes into a bowl. Drizzle olive oil over potatoes and sprinkle with salt and pepper; mix together. Spread potatoes onto the prepared baking sheet. Place pan in the oven and bake potatoes for 15 minutes. Then flip and cook potatoes another 10-15 minutes, or until fork tender. When you add the potatoes into the oven, add the chicken as well. Bake the chicken for 30-35 minutes or until no longer pink.

Remove the potatoes and the chicken from the oven when each is done. Let chicken cool for a couple of minutes, then cut it into bite size pieces.

Evenly divide between 4 plates the mixed greens, sweet potatoes, chicken, slivered almonds, dried cherries and goat cheese. Serve salads topped with remaining cherry balsamic vinaigrette.