Emily Madden with H-E-B Cooking Connection shares a recipe.
The recipe for sweet potato crusted chicken with spinach salad that feeds four is as follows:
4 chicken cutlets
3 Tbsp Adams Reserve Smokey Sweet Potato Rub
1 bag spinach
1/2 red onion, small dice
1/3 cup feta cheese
1/2 red bell pepper, sliced
Gaidos Honey Pecan Vinaigrette
Oil for cooking
-Season chicken with Adams rub.
-Heat skillet over med heat. When hot add oil and wait for oil to get hot. Cook chicken about 2 minutes per side. Slice into strips.
-In the meantime combine spinach, red onion, red bell pepper, and feta. Toss with as much of the Gaidos dressing as preferred.
-Place salad on a plate and top with chicken.