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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.

This easy chopped chicken & sweet potato 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

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.