Caribbean Chicken And Sweet Potato Salad
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- 2 small
- sweet potato, peeled and chopped
- 1 can(s)
- pineapple chucks, drained
- rotisserie chicken, boned and chopped
- red bell pepper
- scallions, thinly sliced
- 3 Tbsp
- low-fat raspberry vinaigrette
1Bring the potatoes in a lightly salted water to a boil in a large saucepan. Reduce the heat and simmer until potatoes are fork-tender, 10-12 minutes.Drain and transfer to a large bowl and let cool 10 minutes.
2Meanwhile,remove the meat from the bones of the chicken and chop.
3Add the chicken , pineapple, bell pepper and scallions to he potatoes; mix well. Add the vinaigrette and toss gently to coat.