How To Make Flavourful Chopped Chicken & Sweet Potato Salad

How To Make Flavourful Chopped Chicken & Sweet Potato Salad
How To Make Flavourful Chopped Chicken & Sweet Potato Salad

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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.


This easy recipe for ground chicken and sweet potato salad makes great use of leftover cooked chicken. Look for escarole in the produce section near greens; If you can’t find it, you can use romaine lettuce 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

  • Step 1Toss escarole (or romaine), sweet potato, chicken, and apple with vinaigrette; place on a 9-inch plate.
  • Step 2Top with avocado, sunflower seeds, and Cheddar.

Tips

Tip: To make a quick apple-cider vinaigrette, whisk 2 Tbsp. cider vinegar with 1/8 tsp. each salt and pepper. Slowly whisk in 1/4 cup extra-virgin olive oil until blended. Extra dressing will keep, covered, in the refrigerator for up to 5 days. Bring to room temperature before using.

Nutrition Facts

Serving Size: 4 Cups Per Serving:542 calories; protein 36.5g 73% DV; carbohydrates 31.8g 10% DV; exchange other carbs 2; dietary fiber 10g 40% DV; sugars 8.5g; fat 31.5g 49% DV; saturated fat 5.1g 25% DV; cholesterol 75.3mg 25% DV; vitamin a iu 21836.5IU 437% DV; vitamin c 12.6mg 21% DV; folate 273.3mcg 68% DV; calcium 156.5mg 16% DV; iron 3.7mg 20% DV; magnesium 96.6mg 35% DV; potassium 1152.8mg 32% DV; sodium 383.6mg 15% DV.