Description
A delicious and nutritious dish featuring sweet potatoes stuffed with a flavorful cranberry walnut chicken salad.
Ingredients
Scale
- 2 medium sweet potatoes
- 1 cup cooked chicken, shredded
- 1/2 cup dried cranberries
- 1/2 cup walnuts, chopped
- 1/4 cup Greek yogurt
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Wash and pierce the sweet potatoes with a fork, then bake for 45-60 minutes until tender.
- In a bowl, combine the shredded chicken, cranberries, walnuts, Greek yogurt, honey, Dijon mustard, salt, and pepper.
- Once the sweet potatoes are cooked, let them cool slightly, then cut them in half lengthwise.
- Scoop out a small portion of the sweet potato flesh to create space for the filling.
- Stuff the sweet potato halves with the cranberry walnut chicken salad mixture.
- Serve warm and enjoy!
Notes
- For a vegetarian option, substitute chicken with chickpeas.
- Feel free to add other ingredients like celery or apples for extra crunch.
- This dish can be made ahead of time and reheated before serving.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 350
- Sugar: 10g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 50mg
Keywords: Sweet Potato, Chicken Salad, Cranberry, Walnut, Healthy Recipe