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Chicken & Sweet Potato Salad with Pesto Vinaigrette

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This 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

Serves:

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.

In a large bowl, toss the chicken, sweet potato, and bell pepper with the pesto dressing. Season to taste with salt and pepper. Let sit for a couple of minutes to absorb the dressing.

Nutrition Facts

Per Single Serving / Serves 4 Total
Calories 292Calories from fat 54
Total Fat 6gm9%Saturated Fat 1gm5%
Cholesterol 69mg23%Sodium 1234mg51%
Total Carbohydrates 26gm9%Fiber 4gm16%
Sugars 9gmProtein29gm
Vitamin A455% Vitamin C103%
Calcium9% Iron12%

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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Barbara Parker

Looks good.

November 06 2011 at 1:11 AM Report abuse rate up rate down Reply