Mexican Chicken Salad over Baked Sweet Potatoes

By deedavis

Pairing this slightly spicy chicken salad with a sweet potato cools the palate and does wonders for eye-appeal

Ingredients

• 4 medium sweet potato(es)
• 12 oz cooked boneless, skinless chicken breast, shredded
• 1 medium red onion(s), sliced into thin half moons
• 1/4 cup(s) cilantro, fresh, chopped
• 1 Tbsp canned chipotle peppers
• 1 clove(s) (small) garlic clove(s)
• 2 Tbsp fresh lemon juice
• 2 tsp olive oil
• 1 Tbsp water
• 1/2 tsp SPLENDA® SPLENDA No Calorie Sweetener

Preparation

Step 1

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


Put chicken, onion and cilantro in a medium bowl; set aside.


Put remaining ingredients in blender container or bowl of a food processor and blend until smooth. 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. Yields 1 filled potato per serving.