Chicken & Sweet Potato Salad with Pesto Vinaigrette
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+ VOTE NOWThis five-ingredient recipe is easily doubled to serve more people, but when you poach the chicken, switch the saucepan to a large skillet to accommodate the larger amount of chicken in a single layer. Ingredient #6: Although this is a "Just 5 Ingredients" recipe, if you went for one more ingredient, it could be either sliced scallions added to the salad or a bed of watercress to serve the salad on.
Ingredients
Directions
In a medium saucepan, combine the chicken (in one layer), salt, and water to just cover (about 3 cups). Bring to a low boil over high heat. Reduce to a simmer and cook until mostly cooked through but still pink in the center, 3 to 5 minutes. Remove from the heat and let sit in the cooking water for 5 minutes. Measure out and reserve 2 tablespoons of the cooking water. Transfer the chicken to a cutting board and when cool enough to handle, cut into 1/2-inch cubes.
Meanwhile, microwave the sweet potato on high power for 6 to 7 minutes, or until firm-tender. When cool enough to handle, peel and cut into 1/2-inch cubes.
In a small bowl, whisk together the pesto, vinegar, and reserved cooking water.
Nutrition Facts
| Per Single Serving / Serves 4 Total | |||||
|---|---|---|---|---|---|
| Calories | 292 | Calories from fat | 54 | ||
| Total Fat | 6gm | 9% | Saturated Fat | 1gm | 5% |
| Cholesterol | 69mg | 23% | Sodium | 1234mg | 51% |
| Total Carbohydrates | 26gm | 9% | Fiber | 4gm | 16% |
| Sugars | 9gm | Protein | 29gm | ||
| Vitamin A | 455% | Vitamin C | 103% | ||
| Calcium | 9% | Iron | 12% | ||
Nutrition Facts provided by: Kate Slate
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available.
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Looks good.
November 06 2011 at 1:11 AM Report abuse Permalink rate up rate down ReplyAdvertisement
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