Around our house we practice “Resourceful Innovation.” It’s a fancy way of saying we use our leftovers. This salad was born out of the practice.
On a Sunday, I had roasted some sweet potatoes – too many it turns out – to serve with a rotisserie chicken we had picked up at the store (it was a lazy Sunday). Come Monday night, we had roasted sweet potatoes, rotisserie chicken, and a host of other salad friendly ingredients. Here’s what I used:
1 cup cubed, roasted sweet potatoes (here is that recipe)
1.5 cups pulled rotisserie, baked or grilled chicken
3 cups of spinach
½ cup cherry tomatoes
½ cup (or to your liking) sliced red onion
2-3 TBSP olive oil
Salt and pepper to taste
1 avocado, sliced
1 TBSP pine nuts (optional)
I reheated the sweet potatoes in the oven until they were just warm and then tossed them in with the chicken, spinach, tomatoes, red onion, oil, salt and pepper. Once plated, I topped with the sliced avocado and sprinkled some pine nuts on top.
I don’t like to toss avocado in the salad because it tends to get mushy and sink to the bottom.
I used pine nuts because we had some hanging around. You could use any nut to get a little crunch. I love sliced almonds and cashews in salads.