Sweet Potato & Chicken Dijon Salad



I know it's been a couple of weeks since I shared a recipe. But boy do I ever make up for it with this one! I came up with this a few weeks ago, when I didn't have much in my fridge but was starving! Sometimes that's how the best recipes come together. Allow yourself to get creative and think about how the flavor combinations will taste together. I highly encourage you to play around in your own kitchen and see what you come up with. Feel free to share with me and you could be picked to be featured on my Website & Social.

 

INGREDIENT BENEFITS


Arugula is an excellent non-starchy vegetable that provides support to the liver & can also help with GI ulcers. It's also loaded with heart-healthy boosting nutrients. The darker the leaf the more peppery they will be.


Sweet Potatoes are one of THE healthiest of starchy vegetables. These bad boys can help with weight loss, immune health, digestive health & regularity, strong bones, healthy skin, eye health, increased energy, lowering cholesterol, reducing the risk of stroke & heart attack, & even possible cancer prevention.


"Eggs are one of the best sources of complete proteins, with all essential amino acids. Because no fat is used in preparing boiled eggs, they are generally lower in calories and fat than scrambled, baked, or fried eggs, which use butter in the cooking process."


Chicken is also one of the best sources of complete protein. Protein is without a doubt the building blocks of our bones, muscles, and the components that make up our body. Chicken can help with increased energy & oxygenation of the blood, which supports the way our immune system functions and more.

 

INGREDIENTS

  • Large handful of Arugula

  • 1 Large Sweet Potato

  • 2-12 Boiled Eggs

  • 2 Boiled & Shredded Boneless Chicken Breasts

  • 16oz Vegetable Stock

  • S&P

DRESSINGS:

  • EVOO or Avocado Oil

  • Red Wine Vinegar

  • 2 Tbsp Dijon Mustard with Mustard Seed

  • S&P

METHOD

  • You will first need to boil your chicken. I like boiling mine in vegetable stock. This will add more flavor to your chicken and help keep it moist. Make sure to read the ingredient label and that it doesn't include any additives or sugar.

  • Once your chicken is boiled, for about 20 minutes depending on thickness, place it on a cutting board and let it sit for 10-15 minutes. I always like to cut open the middle of the largest breast & check for any pinkness. Or if the juice runs clear, you are good to go. Once it's cooled use two forks to start shredding. You will have plenty of leftovers.

  • Prepare your sweet potatoes, by peeling and cutting them into cubes. In a large skillet, warm a couple of tablespoons of olive oil, add your sweet potatoes, and S&P to your liking. Sautee for several minutes until brown & soft. Set aside to cool.

  • In a large pot, place as many desired eggs as you'd like into the pot. I boil an entire carton so I always have some on hand. They make a great addition to many dishes & a quick afternoon snack with a handful of nuts. Bring to a boil, covered. Once at a rolling boil, remove from heat & set a timer for 20 minutes. Keep covered. Once done, rinse under cold water in a strainer for several minutes.