Nutrition per serving may change if servings are adjusted.
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
Toss escarole (or romaine), sweet potato, chicken, and apple with vinaigrette; place on a 9-inch plate.
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.
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
Vitamin A (437% daily value), Folate (68% dv), Iron (22% dv), Vitamin C (22% dv)