Maple-Glazed Chicken And Sweet Potato Skewers With Spinach Salad - cooking recipe

Ingredients

1 lb sweet potatoes, cut into 1 inch pieces
1 1/2 lbs boneless chicken thighs, cut into 1 inch pieces
12 None purple or French shallots, halved
2 tbsp maple syrup
1 tbsp cider vinegar
2 tsp Dijon mustard
7 oz yellow grape tomatoes, halved
4.25 oz pecan halves, toasted
2 2/3 cups baby spinach leaves
1/2 None small red onion, sliced thinly

Preparation

Preheat grill. Boil, steam or microwave sweet potato until just tender; drain. Thread sweet potato, chicken and shallot, alternating, onto skewers.
To make glaze, combine 1 tbsp maple syrup, 1/2 tbsp vinegar, and 1 tsp mustard in a small bowl.
Cook skewers on preheated grill, covered with foil, for 10 minutes. Uncover and brush skewers all over with glaze. Turn and cook, brushing occasionally with glaze, for about 5 minutes or until chicken is cooked through.
Meanwhile, to make spinach pecan salad, whisk 1 tbsp maple syrup, 1/2 tbsp vinegar, and 1 tsp mustard in a large bowl and season to taste. Add tomatoes, pecans, spinach leaves and onion and toss salad gently to combine.
Serve skewers with spinach pecan salad.