Chicken, Apple and Sweet Potato Salad
Chicken, Apple and Sweet Potato Salad is a gluten free recipe with 1 servings. One serving contains 429 calories, 20g of protein, and 18g of fat. For $3.05 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. It will be a hit at your The Fourth Of July event. This recipe is liked by 424 foodies and cooks. From preparation to the plate, this recipe takes approximately 10 minutes. Head to the store and pick up slaw dressing, cooked chicken, dried cranberries, and a few other things to make it today. It is brought to you by Peanut Butter and Peepers. Overall, this recipe earns a tremendous spoonacular score of 95%. If you like this recipe, take a look at these similar recipes: Sweet Potato and Apple Salad, Sweet Potato Apple Salad, and Sweet Potato, Celery, And Apple Salad.
Servings: 1
Preparation duration: 10 minutes
Ingredients:
1/4 (50 grams)cup apple
2 oz chicken, cooked (I used a rotisserie chicken)
1 tbsp. dried cranberries
1/2 oz goat cheese
1/4 cup grapes, cut in half
2 cups mixed greens
2 tbsp. balsamic dressing (your favorite)
1/3 cup (2.5 oz) sweet potato, cooked
Equipment:
bowl
plastic wrap
microwave
Cooking instruction summary:
In a bowl, add mixed greens, sweet potato, apples, grapes, dried cranberries and chicken and top with goat cheese and your favorite balsamic dressing.To make the sweet potatoes: Peel potato, and cut into bite size pieces. Place in a bowl (I used a soup bowl) and add water to cover half way up the potatoes. Cover with plastic wrap, and microwave for 2 minutes. Stir with a spoon and microwave for another 1 1/2 minutes or until fork tender. Drain the water from the potatoes, and let cool. Meanwhile, make your salad.
Step by step:
1. In a bowl, add mixed greens, sweet potato, apples, grapes, dried cranberries and chicken and top with goat cheese and your favorite balsamic dressing.To make the sweet potatoes: Peel potato, and cut into bite size pieces.
2. Place in a bowl (I used a soup bowl) and add water to cover half way up the potatoes. Cover with plastic wrap, and microwave for 2 minutes. Stir with a spoon and microwave for another 1 1/2 minutes or until fork tender.
3. Drain the water from the potatoes, and let cool. Meanwhile, make your salad.
Nutrition Information:
covered percent of daily need
