Grilled Chicken Salad With Sweet Potatoes
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| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Servings |
serving
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Ingredients
- 5 oz sweet potato (boiled and chopped with skin on)
- 1 hard boiled egg (sliced)
- 5 oz chicken breast (chopped)
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp Black Pepper
- 1 handful romaine lettuce (chopped)
- 1/4 cup celery (chopped)
- 1/4 cup onions (diced)
- 1/4 cup tomatoes (chopped)
- 1 tbsp fresh parsley (chopped)
- 1/2 tbsp sunflower seeds
- 1 tbsp Extra virgin olive oil
- 1 tsp Apple cider vinegar
Ingredients
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Instructions
- Start by chopping the sweet potatoes into 1-2 inch pieces, with the skin on.
- Bring a pot of water to a boil, using enough water to have at least 1 inch of water above the sweet potato.
- Once boiling, add the chunks of sweet potato to the water, reduce to medium high heat, then slow boil for approximately 15 minutes, or until cooked throughly.
- While the sweet potatoes are boiling, pre-heat the BBQ to 400F.
- Spice up a 5 oz chicken breast by seasoning both sides with 1 tsp of dried thyme, 1/2 tsp of salt, and 1/4 tsp of black pepper.
- Add the chicken breast to the pre-heated BBQ and grill for approximately 5 minutes per side, or until cooked through.
- Drain the sweet potatoes with a colander, then add them to your plate.
- To hard boil an egg, add water to a saucepan, then add the egg with the shell on. Use enough water so the egg is covered by at least 1 extra inch of water.
- Boil the water over high heat, without using a cover.
- Once the water begins to boil, add a tsp of vinegar and 1/2 tsp of salt to the water to make the egg shell easier to peel off.
- Once the water reaches a rolling boil, turn off the heat, cover the eggs, and let it sit for approximately 10-12 minutes.
- Strain the hot water, then add cold water, and let the egg cooldown. This will stop the egg from cooking and make it easier to peel.
- Once the egg is cool to touch, crack the egg shell with a spoon and peel the shell off.
- Chop up a handful of romaine lettuce, celery, onions, tomatoes, and parsley, then add it to a plate.
- Add the diced grilled chicken to the salad, then top with a 1/2 tbsp of sunflower seeds, and sliced hard boiled egg.
- Top with 1 tbsp of extra virgin olive oil and 1 tsp apple cider vinegar.
- Enjoy.
Recipe Notes
Nutrition Facts (per serving):
Calories:Â 604
Protein: 48g
Carbohydrates:Â 40g
Fat: 28g