Sweet Potato Salad with Chicken and Avocado

Ingredients

• Sweet Potato1 medium (180 g)
• Chicken Breast150 g
• Carrot1/2 medium (30 g)
• Avocado1/4 count (60 g)
• Lemon Juice1 tablespoon (15 g)
• Oil1/2 tablespoon (5 ml)
• Cabbage1/2 cup (45 g)
• Bell Pepper1/4 count (30 g)

Instructions

1. 1

   Step 1

   Wash the sweet potato and, if you want, peel it. Cut into wedges, slice or dice.

2. 2

   Step 2

   Put the sweet potato in a pot with boiling water and let boil for 10-12 minutes. Remove.

3. 3

   Step 3

   Season the chicken with oil, salt and pepper. If you want, you can add paprika to taste.

4. 4

   Step 4

   Heat a pan over high heat. Once heated, add the chicken and cook each side for 4 minutes over medium heat, remove and cut into strips.

5. 5

   Step 5

   Cut the cabbage into thin strips. You can use traditional or red.

6. 6

   Step 6

   Serve the sweet potato with the chicken and cabbage on a plate. Add the sliced avocado and pour the lemon juice.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Sweet Potato Salad with Chicken and Avocado can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.