I made this sweet potato chicken salad for a corporate wellness lunch a few weeks ago and it was a huge hit! It was inspired by a lunch my family and I had in Martha’s Vineyard about a month ago when we were trying to think of a creative way to use some of our leftover grilled chicken breast and roasted sweet potatoes. I credit my brother in law for thinking to combine the two with some avocado for a healthy play on chicken salad. The avocado takes the place of mayo as it acts as a binder and adds a layer of richness and creaminess. When I tried to create something similar for my corporate wellness lunch delivery, I added red onion, fresh lemon juice, olive oil, and sea salt to brighten and balance the flavors. Filling and deeply satisfying; this is a lunch that will keep your body and mind energized for a productive afternoon. Plus, it’s the perfect way to use up some leftovers too!
Ingredients:
(Serves 4)
2 cooked chicken breasts, cut into 1/2 inch cubes
2 medium size sweet potatoes, cut into 1/2 inch cubes
2 tbsp avocado oil (or another oil that stands up to high heat)
2 avocados, cut into 1/2 inch cubes
1/2 red onion, diced
Juice from 2 lemons
3 tbsp olive oil
salt and pepper to taste
Directions:
Roast sweet potatoes with avocado oil, salt and pepper in the oven at 400 degrees for about 40 minutes, tossing at the halfway point. Let cool.
Combine chicken, sweet potatoes, red onion, and avocado in a serving bowl.
In a separate bowl, whisk together lemon juice, olive oil, salt, and pepper until combined. Pour over chicken, sweet potatoes, red onion and avocado. Toss until combined.
Serve over a bed of lettuce or in butter lettuce cups
