Quick & Easy

Chopped Chicken & Sweet Potato Salad

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Drescription

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

  1. 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.
  2. Top with ¼ cup chopped avocado, 2 tablespoons sunflower seeds, and ½ ounce cubed Cheddar.
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