Wedges of sweet potatoes combine with chicken and more to deliver a recipe with a wide variety of flavors in our Roasted Sweet Potato and Chicken Salad.
What You Need
Original recipe yields 4 servings
1 lb. sweet potatoes (about 2), cut into 2-inch-thick wedges
1 Tbsp. oil
8 cups tightly packed torn romaine lettuce
2 cups shredded rotisserie chicken
1 cup cut-up fresh green beans (2 inch lengths), cooked, cooled
1 cup halved cherry tomatoes
1 avocado, chopped
4 slices OSCAR MAYER Bacon, cooked, crumbled
1/2 cup KRAFT Classic Ranch Dressing
1/4 cup pumpkin seeds
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Let's Make It
Heat oven to 400ºF.
Toss potatoes with oil; spread onto foil-covered rimmed baking sheet sprayed with cooking spray.
Bake 25 to 30 min. or until tender, turning after 15 min.
Combine potatoes with all remaining ingredients except dressing and pumpkin seeds in large bowl. Add dressing; mix lightly.
Sprinkle with pumpkin seeds.
Serve with a whole grain roll and cold glass of fat-free milk to round out the meal.
Prepare all ingredients except the avocado; place in separate resealable plastic bags. Refrigerate up to 12 hours. Chop avocado just before serving; toss with remaining ingredients.
How to Cook Fresh Green Beans
To prepare green beans, trim and discard the stems and ends from the beans. Wash just before cooking. Use a large enough pot or microwavable dish to avoid overcrowding the beans. Cook the beans just until crisp-tender. Overcooking robs them of their bright green color and fresh flavor.
Calories From Fat
% Daily Value*
Total Fat 36g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 37g
Dietary Fibers 10g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.