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Prep Time:10 minsTotal Time:10 minsServings:1Yield:4 cupsJump to Nutrition Facts
Prep Time:10 minsTotal Time:10 minsServings:1Yield:4 cups
Prep Time:10 mins
Prep Time:
10 mins
Total Time:10 mins
Total Time:
Servings:1
Servings:
1
Yield:4 cups
Yield:
4 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients3cupscoarsely chopped escarole or romaine lettuce½cupcooked diced sweet potato3ouncesshredded cooked chicken¼cupsliced apple2tablespoonsapple-cider vinaigrette (see Tip)¼cupchopped avocado2tablespoonsroasted unsalted sunflower seeds½ouncelow-fat Cheddar cheese, cubed
Cook Mode(Keep screen awake)
Ingredients
3cupscoarsely chopped escarole or romaine lettuce
½cupcooked diced sweet potato
3ouncesshredded cooked chicken
¼cupsliced apple
2tablespoonsapple-cider vinaigrette (see Tip)
¼cupchopped avocado
2tablespoonsroasted unsalted sunflower seeds
½ouncelow-fat Cheddar cheese, cubed
DirectionsToss 3 cups chopped escarole (or romaine), ½ cup sweet potato, 3 ounces shredded chicken, and ¼ cup sliced apple with vinaigrette; place on a 9-inch plate.Top with ¼ cup chopped avocado, 2 tablespoons sunflower seeds, and ½ ounce cubed Cheddar.TipsTip: To make a quick apple-cider vinaigrette, whisk 2 Tbsp. cider vinegar with 1/8 tsp. each salt and pepper. Slowly whisk in 1/4 cup extra-virgin olive oil until blended. Extra dressing will keep, covered, in the refrigerator for up to 5 days. Bring to room temperature before using.Originally appeared: Diabetic Living Magazine, Spring 2019
Directions
Toss 3 cups chopped escarole (or romaine), ½ cup sweet potato, 3 ounces shredded chicken, and ¼ cup sliced apple with vinaigrette; place on a 9-inch plate.Top with ¼ cup chopped avocado, 2 tablespoons sunflower seeds, and ½ ounce cubed Cheddar.TipsTip: To make a quick apple-cider vinaigrette, whisk 2 Tbsp. cider vinegar with 1/8 tsp. each salt and pepper. Slowly whisk in 1/4 cup extra-virgin olive oil until blended. Extra dressing will keep, covered, in the refrigerator for up to 5 days. Bring to room temperature before using.
Toss 3 cups chopped escarole (or romaine), ½ cup sweet potato, 3 ounces shredded chicken, and ¼ cup sliced apple with vinaigrette; place on a 9-inch plate.
Top with ¼ cup chopped avocado, 2 tablespoons sunflower seeds, and ½ ounce cubed Cheddar.
Tips
Tip: To make a quick apple-cider vinaigrette, whisk 2 Tbsp. cider vinegar with 1/8 tsp. each salt and pepper. Slowly whisk in 1/4 cup extra-virgin olive oil until blended. Extra dressing will keep, covered, in the refrigerator for up to 5 days. Bring to room temperature before using.
Originally appeared: Diabetic Living Magazine, Spring 2019
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Nutrition Facts(per serving)542Calories32gFat32gCarbs37gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
