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Dana Ketter

Pulled Chicken & Sweet Potato Hash Salads

Yes. There are at least three renditions or ways you can serve this "same" meal!
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Prep Time 15 minutes
Cook Time 15 minutes
Pulled Chicken 2 hours
Total Time 2 hours 30 minutes
Servings: 7 people
Course: Main Course, Salad
Cuisine: American
Calories: 637
Ingredients Equipment Method Notes

Ingredients
  

  • 4 lbs Sweet Potato
  • 2 cups Beet Greens
  • 1 Onion chopped
  • 1 tsp Chopped Garlic
  • 1 tbsp Fresh Rosemary
  • 1 tbsp Avocado Oil
  • 2 tbsp Extra Virgin Olive Oil
  • 2 lbs Napa Cabbage (about 1 head of cabbage)
  • 2 tbsp Extra Virgin Olive Oil for the salad
  • 2 Avocados
  • 1 recipe Pulled chicken
  • 1 recipe Coconut Verde Sauce
  • ⅓ cup Cilantro (garnish)
Vegan / Vegetarian Substitution
  • 2 cans Organic Great Northern Beans (sub out Pulled Chicken)

Equipment

  • knife, cutting board, steamer or pot with a steamer insert, skillet, stove, large bowl or corning ware, spoon

Method
 

Begin the "Pulled Chicken" recipe about 90 minutes to 2 hrs before you plan to serve.
    Steaming / Baking Sweet Potato - after chicken begins, start here!
    1. Wash and peel the sweet potato, and chop it into 1" cubes (or so).
    2. Add one inch of water to a steamer or pot with a steamer insert, and add the sweet potato. Cook on medium-high heat for 10-15 minutes, or until just soft. Better to stop early than have mushy sweet potatoes.
      Don't worry if you over-steam them: these will work for the wrap or stuffed sweet potato "bowls" option.
    If you'd rather, feel free to bake the sweet potato in the oven:
    1. Brush cubed sweet potato with ghee or coconut oil and sprinkle with a pinch of salt (optional). Bake in a preheated oven at 400°F for 25-35 minutes or until soft. Stir once.
    The Saute - start second
    1. Wash, prep and roll the beet greens, then slice into thin strips.
    2. Chop the onion into diced pieces or thinly slice it.
    3. On medium heat, saute the beet greens and onion in the avocado oil and spices. (Spare the olive oil).
    Making the Salad and Plating:
    1. Wash and chop the napa cabbage as for a salad and toss with 2 tbsp Olive Oil..
    2. Plate each dish with a couple handfuls of napa cabbage. Add about 1 cup of the chicken-sweet potato - beet green hash on top.
    3. Place thinly sliced avocado on top and drizzle plentifully with the "Coconut Verde Sauce".

    Notes

    WHOLE RECIPE:
    Total Calories: 4,459 kcal . Total Cost - $19.30  .  Grade - B  . *Monthly Cost - $552
    Programming Notes:
    • YES! This recipe is Paleo, Wheat & Gluten Free, lactose/dairy free & can be made Vegan or Vegetarian.
    • Note the high amount of fiber -- this lightens the carb load significantly!
    • If you don't have beet greens - use swiss chard or collard greens instead!
    .
    *This refers to the monthly grocery bill if TWO PEOPLE ate cumulatively 4,000 Calories per day, and only ate this meal all month long. If you're running calculations for one person, divide "monthly cost" in half.