While I have taken innumerable food photos over the nearly 5 years that I have been doing my 365 Project, I seem to have singularly failed to take a photo of this item.
I have photos of bread, of cookies, of stir fried chicken & shrimp, of loaded cheese fries, of take out sushi, frittatas, shrimp on the grill, cake, fruit salad, deep dish pizza, broiled fish, pretzel rolls and yet still more bread and cookies.
But none of the chicken & sweet potato salad.
I could hold this post until I make it again & then take a photo but I suspect the real reason I don’t have one already is because I eat it as soon as I make it.
It’s just that good.
I’m going to give you the basic recipe with alternates in parenthesis. This is a very flexible salad.
And I am going to leave it up to you to figure out just how big a medium sweet potato actually is. I know it when I see it. And exact quantities are not necessary anyway, except for the dressing.
Chicken & Sweet Potato Salad
2 mediumish sweet potatoes (or 4-5 small yellow potatoes)
1 pound or so of chicken flesh – thighs or breasts, it’s up to you (leftover Thanksgiving turkey is also a nice choice as is leftover rotisserie chicken)
2-3 slices of proscuitto (or 2-3 slices of cooked bacon not too crispy)
1 tablespoon cider vinegar or garlic vinegar
2 tablespoons olive oil
2 tablespoons sour cream (or mayo, or greek style plain yogurt)
1 teaspoon Dijon mustard
1 clove garlic finely minced or grated
salt & pepper to taste
Peel sweet potatoes & cut into bite sized chunks. Cook in your preferred method until a skewer just slides in easily. I steam mine, but I’ve also boiled them.
Grill your chicken and cut into bite sized pieces. Or cut chicken into bite sized pieces and cook it in a skillet
While the sweet potatoes are still warm add them & the chicken to a large bowl (chicken can be warm or room temp).
Whisk together the dressing in a small bowl and pour half over the sweet potatoes & chicken, stir gently to coat & place in fridge for at least 30 minutes.
When you are ready to serve, slice the prosciutto or bacon into small pieces & dice up the avocado. Add both the large bowl and pour the rest of the dressing over all. Stir gently to coat. Serve.
How long does this take to make? Depends on how long the sweet potatoes take, which is about 20-25 minutes in my steamer. I cook the chicken while they cook. The chicken takes 7-12 minutes for whole breasts or cut up thighs. It does need to sit a bit so the sweet potatoes can absorb the dressing.
The original recipe that this dish evolved out of served it on a bed of spinach. I do this from time to time or I stir in a couple handfuls of baby spinach when I add the avocados & prosciutto.
This dish travels well, is equally good warm, cold or room temp, scales up easily and makes a great pot luck meal.
Hope you like it!