Chopped Chicken & Sweet Potato Salad

Chopped Chicken & Sweet Potato Salad

1 Review
From: Diabetic Living Magazine, Spring 2019

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 1 serving

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  • 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


  • Prep

  • Ready In

  1. Toss escarole (or romaine), sweet potato, chicken, and apple with vinaigrette; place on a 9-inch plate.
  2. Top with avocado, sunflower seeds, and Cheddar.
  • Tip: To make a quick apple-cider vinaigrette, whisk 2 Tbsp. cider vinegar with ⅛ tsp. each salt and pepper. Slowly whisk in ¼ 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 information

  • Serving size: 4 cups
  • Per serving: 542 calories; 32 g fat(5 g sat); 10 g fiber; 32 g carbohydrates; 37 g protein; 273 mcg folate; 75 mg cholesterol; 8 g sugars; 0 g added sugars; 21,837 IU vitamin A; 13 mg vitamin C; 156 mg calcium; 4 mg iron; 384 mg sodium; 1,153 mg potassium
  • Nutrition Bonus: Vitamin A (437% daily value), Folate (68% dv), Iron (22% dv), Vitamin C (22% dv)
  • Carbohydrate Servings: 2

Reviews 1

March 18, 2019
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By: Alison
The only change I made was in the dressing. I added 2 tablespoons of mayonnaise. The family all loved it. Will definitely make this again.
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