Chicken and Sweet Potato Salad
MACROS (with dressing): 24P/40C/9F
Simple ingredients, quick assembly, delicious. This has become my staple lunch salad. It's super easy to swap out ingredients or add toppings based on what you're feeling and what you have on hand.
⇢100g Green or red leaf lettuce (couple handfuls of favorite salad greens)
⇢50g Cabbage (handful chopped)
⇢100g Sweet potato, skin on (most accurate to measure 100g raw; about 3/4 cup cubed
⇢40g Avocado (1/4 small avocado)
⇢3oz Chicken (boneless, skinless, weighed raw, I generally use about 2 1⁄2 oz cooked; about 1/2 cup cubed)
⇢2 Tablespoons balsamic vinegar
⇢Teaspoon whole grain mustard
⇢Teaspoon chopped garlic
⇢Dash of salt and pepper
I love adding additional toppings depending on what I have in the fridge/pantry to spice it up! Today was a sprinkle of sesame seeds, nutritional yeast, left over olives and a couple corn chips 😋
Here's how I prepped the chicken and sweet potatoes for the week of salads. Just sprinkle everything with salt and pepper (a bit of cinnamon on the sweet potatoes). Roast at 375℉ for 20-30 minutes.
I store all the ingredients separate and put them together each day. That way if I want more protein I can add extra chicken or if I decided to swap the sweet potatoes for some rice or bread it's easy. Roasted squash is excellent instead of sweet potato as well! Enjoy!