• Purple sweet potato, cubed (1 inch)
• Chicken breast, cubed: can be leftovers
• Lettuce
• Vinaigrette, or balsamic vinegar, olive oil, salt and pepper

1. Put potato cubes in microwaveable container with a little bit of water.
2. Cover and microwave the potato for 3 minutes, or until soft.
3. Heat olive oil in a pan over medium-high heat.
4. Brown the chicken cubes in the pan.
5. Make vinaigrette by mixing balsamic vinegar, olive oil, salt, and pepper.
6. Tear the lettuce into bits.
7. Drain the potato cubes and add them to the lettuce.
8. Add the chicken cubes to the lettuce.
9. Drizzle dressing. Delicious!

I know, I know, I said I'd never buy a whole chicken again, but
Dominion had a two-for-one chicken sale! I froze one and stuffed the
other with apples and onions before roasting it. That's why I had
plenty of cooked chicken on hand. I needed to find interesting ways to
use the fruits and vegetables from the
Good Food Box. In particular, I had a head of quickly-wilting romaine lettuce,
and I wanted to use the sweet potatoes (kamote! yay!).

I Googled up a recipe for chicken sweet potato salad and threw everything together quickly. It was a nice meal, and I liked the way the sweet potato contrasted with the balsamic vinegar. =)

Happy girl. Level up!