mexican chicken salad over baked sweet potato

Recipe printed from chiknpastry.com

Mexican Chicken Salad over Baked Sweet Potatoes
Adapted from Weight Watchers years ago, serves 4

time commitment: 1 hour (20 minutes active)

ingredients
4 medium sweet potatoes
1 T + 2t olive oil, divided
1 lb chicken breast
1 medium red onion, sliced into thin half moons
1/4 cilantro, chopped
1 T chopped chipotle peppers in adobo sauce
1 garlic clove, minced
2 T fresh lime juice
1 T water
1/2 t sugar
salt and pepper

instructions
Preheat oven to 375 F. Place potatoes on rack in middle of oven and bake until tender, about 45 to 50 minutes.

Meanwhile, heat a medium skillet and add 1 T olive oil. Cook chicken, set aside, and cool. When cool enough to touch, pull chicken into shreds. Put chicken, onion and cilantro in a medium bowl; set aside.

Put chipotle pepper through sugar in blender container or bowl of a food processor and blend until smooth. Season with salt and pepper. Pour dressing over chicken mixture and toss to coat.

Cut a slit in each potato and top each with a heaping 3/4 cup of chicken mixture.

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