Chicken and Sweet Potato Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Romaine Lettuce, 4 ozs Chicken Breast, no skin, 2 mediumCucumber (with peel), 1 large (8-1/4") Red Ripe Tomatoes, 1 cup, sliced in halvesSweet potato, baked in skin, without salt, 1 mediumDressingChili's Sesame Ginger Dipping Sauce (l;ettuce wraps), 2 fl ozOrange Juice, 1 fl oz
1. Preheat grill.
2. Cook chicken on grill until cooked well through (about 6 minutes each side). Set aside.
3. Cut baked sweet potatoes into cubes.
4. Cut chicken into bite size pieces and place on top of lettuce, top with cucumber, cherry tomatoes and sweet potato.
5. Mix together the sweet chilli sauce and orange juice and drizzle over the top of salad.
6. Serve immediately.
Note:
1. You can use leftover baked chicken breast and sweet potato if you are strapped for time instead of firing up the grill.
2. you can cut the uncooked potatoes into circles and grill it instead of using baked potatoes
3. This recipe was adapted from one I found on free recipe website.
Number of Servings: 4
Recipe submitted by SparkPeople user JASSGRAMMA.
2. Cook chicken on grill until cooked well through (about 6 minutes each side). Set aside.
3. Cut baked sweet potatoes into cubes.
4. Cut chicken into bite size pieces and place on top of lettuce, top with cucumber, cherry tomatoes and sweet potato.
5. Mix together the sweet chilli sauce and orange juice and drizzle over the top of salad.
6. Serve immediately.
Note:
1. You can use leftover baked chicken breast and sweet potato if you are strapped for time instead of firing up the grill.
2. you can cut the uncooked potatoes into circles and grill it instead of using baked potatoes
3. This recipe was adapted from one I found on free recipe website.
Number of Servings: 4
Recipe submitted by SparkPeople user JASSGRAMMA.
Nutritional Info Amount Per Serving
- Calories: 194.0
- Total Fat: 1.8 g
- Cholesterol: 65.7 mg
- Sodium: 349.1 mg
- Total Carbs: 14.2 g
- Dietary Fiber: 2.7 g
- Protein: 28.6 g
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