chopped chicken and sweet potato salad
Quick & Easy
Chopped Chicken & Sweet Potato Salad
This easy salad recipe allows for a wonderful use of leftover cooked chicken. Look for escarole in the produce section near the leafy greens; if you can't find it, you can use romaine instead.
Ingredients:
- 3 cups coarsely chopped escarole or romaine lettuce
- ½ cup cooked diced sweet potato
- 3 ounces shredded cooked chicken
- ¼ cup sliced apple
- 2 tablespoons apple-cider vinaigrette (see tip)
- ¼ cup chopped avocado
- 2 tablespoons roasted unsalted sunflower seeds
- ½ ounce low-fat cheddar cheese, cubed
Directions:
- Toss 3 cups chopped escarole (or romaine), ½ cup sweet potato, 3 ounces shredded chicken, and ¼ cup sliced apple with vinaigrette; place on a 9-inch plate.
- Top with ¼ cup chopped avocado, 2 tablespoons sunflower seeds, and ½ ounce cubed Cheddar.
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