Core Recipe Servings | 4 Preparation Time | 20 min Cooking Time | 50 min Level of Difficulty | Easy
main meals | Pairing this slightly spicy chicken salad with a sweet potato cools the palate and does wonders for eye-appeal.
4 large sweet potato(es) 12 oz chicken breast, cooked, boneless, skinless, shredded 1 medium red onion(s), sliced into thin half moons 1/4 cup cilantro, fresh, chopped 1 Tbsp canned chipotle peppers 1 small garlic clove(s) 2 Tbsp fresh lemon juice 2 tsp olive oil 1 Tbsp water 1/2 tsp McNeil Nutritionals SPLENDA No Calorie Sweetener
Instructions
1. Preheat oven to 375°F. Place potatoes on rack in middle of oven and bake until tender, about 45 to 50 minutes. 2. Put chicken, onion and cilantro in a medium bowl; set aside. 3. Put remaining ingredients in blender container or bowl of a food processor and blend until smooth. Pour dressing over chicken mixture and toss to coat. 4. Cut a slit in each potato and top each with a heaping 3/4 cup of chicken mixture. Yields 1 filled potato per serving.
__________________
**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
