Chicken and Sweet Potato Salad
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Chicken and Sweet Potato Salad calories by ingredient
Introduction
This versatile, nutritious and easy to make salad is high in protein and low in fat and carbs. Chock-full of potassium and with its high fiber content and added zing from the chili/ginger sauce, this salad is not only filling but will also give your metabolism a boost! This versatile, nutritious and easy to make salad is high in protein and low in fat and carbs. Chock-full of potassium and with its high fiber content and added zing from the chili/ginger sauce, this salad is not only filling but will also give your metabolism a boost!Number of Servings: 4
Ingredients
-
Romaine Lettuce, 4 ozs
Chicken Breast, no skin, 2 medium
Cucumber (with peel), 1 large (8-1/4")
Red Ripe Tomatoes, 1 cup, sliced in halves
Sweet potato, baked in skin, without salt, 1 medium
Dressing
Chili's Sesame Ginger Dipping Sauce (l;ettuce wraps), 2 fl oz
Orange Juice, 1 fl oz
Directions
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.