Spring Chicken Salad
Light, filling all in one meal
Course: Main Course, Salad
Keyword: March, Protein
- 1 cup cooked chicken, diced
- 2-3 cups roasted sweet potato cubes (great for leftovers)
- 2 cups chopped spinach
- 1 orange or grapefruit, sectioned and chopped
- 2-4 Tbs pumpkin seeds
- 2 Tbs dried cranberries
Chop everything to the size you like to eat
Throw it in a bowl (don't miss!)
Dress with our favorite or a mix of olive oil and ume plum vinegar
Notes:
This is best done using leftovers. Roast or crock pot cook a chicken, and use the little meat pieces for this salad. Cut up twice as many sweet potatoes into little cubes for roasting as you need and salve the extra for this salad.
Organically Sourced Ingredients:
Next Step Produce: sweet potatoes and spinach
Longview Farm: Whole chicken
Recipe contributed by Zoa Conner