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. Source: Diabetic Living Magazine, Spring 2019
Ingredients
Directions
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Toss escarole (or romaine), sweet potato, chicken, and apple with vinaigrette; place on a 9-inch plate.
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Top 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; 31.5 g total fat; 5.1 g saturated fat; 75 mg cholesterol; 384 mg sodium. 1153 mg potassium; 31.8 g carbohydrates; 10 g fiber; 8 g sugar; 36.5 g protein; 21837 IU vitamin a iu; 13 mg vitamin c; 273 mcg folate; 157 mg calcium; 4 mg iron; 97 mg magnesium;
