This easy recipe is a delicious way to transform leftover chicken into this quick and satisfying Chopped Chicken & Sweet Potato Salad. Top the salad with roasted sunflower seeds, chopped avocado, and cubed Cheddar cheese to add an extra boost of health benefits and a savory kick. Perfect meal for any occasion!
This chopped salad recipe calls for a homemade apple-cider vinaigrette. Here’s my go-to vinaigrette recipe, which is easy to whip up and keeps well for up to 5 days in a mason jar in the fridge. Simply whisk together 2 tablespoons apple cider vinegar, ⅛ teaspoon salt, and ⅛ teaspoon ground black pepper. Then slowly whisk in ¼ cup extra-virgin olive oil until incorporated. Alternatively, add the ingredients to a mason jar, cover with a lid, and shake vigorously until well combined and creamy.
To make the Chopped Chicken & Sweet Potato Salad, you will need the following ingredients:
Toss 3 cups coarsely chopped escarole (or romaine lettuce), ½ cup cooked sweet potato, 3 ounces shredded cooked chicken, and ¼ cup sliced apple with 2 tablespoons homemade apple-cider vinaigrette in a large bowl.
Transfer the salad to a large plate. Top with ¼ cup chopped avocado, 2 tablespoons roasted unsalted sunflower seeds, and ½ ounce cubed low-fat Cheddar cheese.
Eat and enjoy!
Healthy and delicious, this Chopped Chicken & Sweet Potato Salad with apples, avocado, Cheddar and bright apple-cider vinaigrette is easy and quick to assemble. Made it? Tag @cookmerecipes using the hashtag #cookmerecipes and share on Instagram!
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