Sweet Potato and Chicken Salad Recipe #225176
Serve on romaine lettuce leaves for a nice light lunch. Cook time is for the sweet potatoes
by *Parsley*
25 min | 15 min prep
SERVES 4 -6
- 2 cups peeled and diced sweet potatoes
- 2 cups cooked chicken breasts, diced
- 1/2 cup sliced scallion
- 2 celery ribs, diced
- 1 (11 ounce) can mandarin oranges, drained
- 1 tablespoon lemon juice
- 3/4 cup low-fat mayonnaise, amount to desired moistness
- 1/4-1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon dried tarragon
- romaine lettuce leaf
- Steam or boil the cubed sweet potatoes just until tender; drain and place in the refridgerator to cool completely.
- While sweet potatoes are cooling, mix all other ingredients togther in a large bowl.
- Gently fold in the cooled sweet potatoes.
- Chill until ready to serve.
- Serve on romaine lettuce leaves.
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5 stars