- 3 cups Romaine lettuceor escarole, coarsely chopped
- ½ cup Sweet potatoescooked diced
- 3 oz Chickenshredded cooked
- ¼ cup Applessliced
- 2 tbsp Apple-cider vinaigrettehomemade
- ¼ cup Avocadochopped
- 2 tbsp Sunflower seedsroasted unsalted
- ½ oz Cheddar cheeselow-fat, cubed
Chopped Chicken & Sweet Potato Salad
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:
Steps to make Chopped Chicken & Sweet Potato Salad
Add avocado, sunflower seeds, and Cheddar cheese