Chicken, Apple and Sweet Potato Salad

Chicken, Apple and Sweet Potato Salad is a gluten free recipe with 1 servings. One serving contains 429 calories, 20g of protein, and 18g of fat. For $3.05 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. It will be a hit at your The Fourth Of July event. This recipe is liked by 424 foodies and cooks. From preparation to the plate, this recipe takes approximately 10 minutes. Head to the store and pick up slaw dressing, cooked chicken, dried cranberries, and a few other things to make it today. It is brought to you by Peanut Butter and Peepers. Overall, this recipe earns a tremendous spoonacular score of 95%. If you like this recipe, take a look at these similar recipes: Sweet Potato and Apple Salad, Sweet Potato Apple Salad, and Sweet Potato, Celery, And Apple Salad.

Servings: 1

Preparation duration: 10 minutes

 

Ingredients:

1/4 (50 grams)cup apple

2 oz chicken, cooked (I used a rotisserie chicken)

1 tbsp. dried cranberries

1/2 oz goat cheese

1/4 cup grapes, cut in half

2 cups mixed greens

2 tbsp. balsamic dressing (your favorite)

1/3 cup (2.5 oz) sweet potato, cooked

Equipment:

bowl

plastic wrap

microwave

Cooking instruction summary:

In a bowl, add mixed greens, sweet potato, apples, grapes, dried cranberries and chicken and top with goat cheese and your favorite balsamic dressing.To make the sweet potatoes: Peel potato, and cut into bite size pieces. Place in a bowl (I used a soup bowl) and add water to cover half way up the potatoes. Cover with plastic wrap, and microwave for 2 minutes. Stir with a spoon and microwave for another 1 1/2 minutes or until fork tender. Drain the water from the potatoes, and let cool. Meanwhile, make your salad.

 

Step by step:


1. In a bowl, add mixed greens, sweet potato, apples, grapes, dried cranberries and chicken and top with goat cheese and your favorite balsamic dressing.To make the sweet potatoes: Peel potato, and cut into bite size pieces.

2. Place in a bowl (I used a soup bowl) and add water to cover half way up the potatoes. Cover with plastic wrap, and microwave for 2 minutes. Stir with a spoon and microwave for another 1 1/2 minutes or until fork tender.

3. Drain the water from the potatoes, and let cool. Meanwhile, make your salad.


Nutrition Information:

Quickview
428k Calories
19g Protein
17g Total Fat
50g Carbs
26% Health Score
Limit These
Calories
428k
21%

Fat
17g
28%

  Saturated Fat
4g
30%

Carbohydrates
50g
17%

  Sugar
30g
34%

Cholesterol
57mg
19%

Sodium
383mg
17%

Get Enough Of These
Protein
19g
39%

Vitamin A
11205IU
224%

Vitamin C
23mg
29%

Vitamin B3
5mg
28%

Vitamin K
29µg
28%

Vitamin B6
0.55mg
27%

Phosphorus
232mg
23%

Selenium
15µg
22%

Manganese
0.44mg
22%

Potassium
644mg
18%

Fiber
4g
18%

Copper
0.36mg
18%

Vitamin B2
0.27mg
16%

Vitamin B5
1mg
14%

Iron
2mg
12%

Folate
48µg
12%

Magnesium
47mg
12%

Vitamin B1
0.16mg
11%

Vitamin E
1mg
10%

Zinc
1mg
10%

Calcium
71mg
7%

Vitamin B12
0.26µg
4%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Restaurant Style Salsa
Golden Sunshine Dairy-Free Pancakes
Roasted Mushrooms with Rosemary and Garlic
Chicken and Vegetable Lo Mein
Andrew Carmellini's Chicken Pot Pie
Mini Fruit Tarts
Saucy Stir-Fry Pork
Eggs in Purgatory
Lemon Blueberry Cheesecake French Toast Streusel Muffins
The Best Chicken Parmesan
Food Trivia

Some yoghurt contain beef or pork gelatin.

Food Joke

You've got your head so far up your ass you can chew your food twice.

Popular Recipes
Indian Spiced Faux-Fried Rice, or “Khichdi”

Picky Eater Blog

Paleo Chocolate Cake

The Roasted Root

Tilapia Milanese

Foodnetwork

Twice-Baked Goat Cheese Potatoes

Eating Well

Stuffed Grilled Avocados with Shrimp and Mango Salsa

The Roasted Root