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.

Katie Shields, M.S., RDN
Source: Diabetic Living Magazine, Spring 2019
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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

542 calories; protein 36.5g; carbohydrates 31.8g; dietary fiber 10g; sugars 8.5g; fat 31.5g; saturated fat 5.1g; cholesterol 75.3mg; vitamin a iu 21836.5IU; vitamin c 12.6mg; folate 273.3mcg; calcium 156.5mg; iron 3.7mg; magnesium 96.6mg; potassium 1152.8mg; sodium 383.6mg.
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/18/2019
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. Read More
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