chopped chicken and sweet potato salad

Lunch

Chopped Chicken & Sweet Potato Salad

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.

Ingredients

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

Directions

Toss 3 cups chopped escarole (or romaine), ½ cup sweet potato, 3 ounces shredded chicken, and ¼ cup sliced apple with vinaigrette; place on a 9-inch plate.
Top with ¼ cup chopped avocado, 2 tablespoons sunflower seeds, and ½ ounce cubed Cheddar.