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Warm Chicken Salad over Sweet Potatoes

warmed detox chicken salad over sweet potato_NourZibdeh2

 

This is one of my favorite and comforting fall and winter recipes. Chicken cooked with cabbage, kale, and carrots, topped with parsley and sunflower seeds, and served over sweet potatoes. This recipe is a sneak peak from my upcoming recipe book! I’m putting the final touches and will be releasing a clean eating, detox-focused cook book.

Last week, I shared with you the first video for foods that help your body detox. This recipe check off almost all of the first 6 foods or food groups:

  • Cruciferous vegetables (kale and cabbage)
  • Aromatic vegetables (garlic and onion)
  • Protein foods (chicken and sunflower seeds)
  • Vitamin E foods (sunflower seeds)

This dish also has 2 more foods that I will be sharing in my next video. Can you guess which ones I’m talking about?

Warm Chicken Salad over Sweet Potatoes Recipe

You can easily prepare parts of this recipe in advance for quick weekday meals. Bake the sweet potatoes (step 1) and refrigerate. You can also make the chicken (step 2) a day or few days ahead. Shred the chicken and store it in a container in the fridge. Store the stock in a glass container or a jar in your fridge. The day you want to serve this dish, reheat the potatoes in the oven for 15 minutes. Add the cooked and cooled chicken with the raw vegetables so they get warm.

To preserve the nutrients and antioxidants in cabbage and kale, don’t overcook them. Adding the parsley and sunflower seeds towards the end will also help the nutrients from breaking down.

Warm Chicken Salad over Sweet Potatoes
 
Prep time
Cook time
Total time
 
Chicken with lightly cooked cabbage, kale, and carrot, served over baked sweet potato
Author:
Recipe type: Main dish
Cuisine: American
Serves: 4
Ingredients
  • 2 medium sweet potatoes or 4 small sweet potatoes
  • 2 tablespoons extra virgin olive oil
  • 2 raw chicken breasts (about 0.8-1 lb) –see note for using cooked or rotisserie chicken
  • 1 medium onion, diced
  • 2 garlic cloves, chopped
  • 3 cups cabbage (mixed color is better), chopped
  • 1 cup shredded carrots
  • 4 cups kale, chopped
  • ½ teaspoon sea salt
  • ½ teaspoon turmeric
  • ¼ teaspoon black pepper
  • 1 cup chicken broth (from cooked chicken) or water
  • ¼ cup packed parsley, chopped
  • 2 tablespoon sunflower seeds
Instructions
  1. To make the sweet potatoes, heat the oven to 375 F. Wash potatoes thoroughly with a brush to remove any dirt or soil. Remove any bruised parts. Pierce each one 5-6 times with a fork or knife and drizzle with 1 tablespoon of olive oil. Wrap each potato with foil and place on a small baking sheet. Bake in the oven for 45 minutes. Potatoes are done when you can easily insert a knife through the foil and pull it back.
  2. To prepare the chicken, place the chicken breasts in a medium size pot. Sprinkle some salt and pepper. Cover with water and boil for 15-20 minutes until the chicken is no longer pink. Remove from water and place on a plate, reserving the stock. Using two forks or with your hands, shred the chicken breasts and set aside.
  3. While the chicken and potatoes are cooking, you can get started on the vegetables. Heat the remaining tablespoon of olive oil in a medium size pot. Add onion and garlic and saute for 1-2 minutes. Add cabbage, carrots, kale, salt, turmeric, pepper, and chicken broth (or water). Cook for 10 minutes until soft but still crunchy.
  4. Add the shredded chicken back, parsley, and sunflower seeds. Toss quickly to combine and then remove from heat.
  5. To serve, place ½ sweet potato in each plate and gently mash with a fork. Top with ¼ of the chicken and vegetables mix. Enjoy!
Notes
To prepare in advance, bake the sweet potatoes and refrigerate. You can also make the chicken the day before. Shred the chicken and store it in a container in the fridge. Store the stock in a glass container or jar in your fridge. The day you want to serve this dish, reheat the potatoes in the oven for 15 minutes. Add the chicken earlier with the vegetables so they become warm. This will speed up the meal, which will be perfect on a weekday!

To preserve the nutrients and antioxidants in cabbage and kale, don’t overcook them. Adding the parsley and sunflower seeds towards the end will also help the nutrients from breaking down.

Low FODMAPs Recipe Modification

To make this recipes friendly for a low-FODMAPs diet, remove the garlic and onion. You can replace with fresh ginger and the green part of scallions (green onion). Cabbage, up to 1 cup per serving, should be OK on a low FODMAPs diet. If cabbage bothers you, you can increase the amount of kale and carrots and reduce or eliminate cabbage until you transition from the low FODMAPs diet.

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