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.
Ingredients:
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
Directions:
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.
