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Chopped Chicken & Sweet Potato Salad
Chopped Chicken & Sweet Potato Salad
0 Reviews
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.
- By: Katie Shields, M.S., RDN
Ingredients 1 serving
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Original recipe yields 1 servings
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
Preparation
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Prep
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Ready In
- 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.
- 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
