Float your boat with these protein backed boats! Chicken salad is a versatile protein that can be put into sandwiches, salad, wraps and potatoes. This is a colorful meal that is sure to nourish even the toughest of food critics.


6 sweet potatoes
Salt & Pepper
3 cups cooked shredded chicken (about 1 lb chicken breasts)
1 cup fresh packed basil
1 cup fresh packed baby spinach
½ cup unsalted cashews
3 garlic cloves
½ cup olive oil
¼ tsp salt & pepper


1. Heat oven to 450 degrees Fahrenheit and poke holes in sweet potatoes. Lightly oil baking pan an cook for 1 hour.

2. Grind all pesto ingredients (besides chicken) in a food processor until resembles a paste. Mix pesto and chicken until even constancy.

3. Remove sweet potatoes once soft, and slice down the middle. Lightly pat down the inside to make into a boat. Sprinkle salt and pepper.

4. Scoop in pesto chicken salad and serve!

Tip: Pressed for time? Microwave sweet potatoes for 6-10 minutes until soft.