Healthy Recipes Ingredients Meat & Poultry Chicken Chopped Chicken & Sweet Potato Salad 4.0 (2) 1 Review 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. By Katie Shields, M.S., RDN Updated on September 19, 2023 Tested by EatingWell Test Kitchen Tested by EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. Meet the EatingWell Test Kitchen Rate PRINT Share Trending Videos Close this video player Prep Time: 10 mins Total Time: 10 mins Servings: 1 Yield: 4 cups Nutrition Profile: Diabetes-Appropriate Nut-Free Healthy Pregnancy Healthy Aging Healthy Immunity Low-Sodium Low Added Sugar Soy-Free High-Fiber High-Protein Egg-Free Gluten-Free Low-Calorie Jump to Nutrition Facts 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 escarole (or romaine), sweet potato, chicken, and apple with vinaigrette; place on a 9-inch plate. Top with avocado, sunflower seeds, and Cheddar. Tips Tip: To make a quick apple-cider vinaigrette, whisk 2 Tbsp. cider vinegar with 1/8 tsp. each salt and pepper. Slowly whisk in 1/4 cup extra-virgin olive oil until blended. Extra dressing will keep, covered, in the refrigerator for up to 5 days. Bring to room temperature before using. Originally appeared: Diabetic Living Magazine, Spring 2019 Rate It Print Nutrition Facts (per serving) 542 Calories 32g Fat 32g Carbs 37g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 1 Serving Size 4 cups Calories 542 % Daily Value * Total Carbohydrate 32g 12% Dietary Fiber 10g 36% Total Sugars 9g Protein 37g 73% Total Fat 32g 40% Saturated Fat 5g 26% Cholesterol 75mg 25% Vitamin A 21837IU 437% Vitamin C 13mg 14% Folate 273mcg 68% Sodium 384mg 17% Calcium 157mg 12% Iron 4mg 21% Magnesium 97mg 23% Potassium 1153mg 25% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved