GOLDEN CHICKEN CHOPPED SALAD STUFFED SWEET POTATO WITH CINNAMON TURMERIC DRESSING

It's true that you can't always judge a book by its cover, and in this case, a meal by its photo. Sure, this might look a bit lackluster, but the taste and ease of preparation make it a winning lunch or easy dinner option that you'll likely make over and over again.

Oh, and the dressing! Sweet and lemony... and yellow, which makes just about everything more fun. Just be extra careful when eating this one, as turmeric's bright yellow color is known to stain. So get out your bib, if you have to, because you'll want to drink this dressing with a spoon - it's that good. In fact, I could just as easily settle for a plain baked sweet potato with this dressing and some feta cheese for a delicious lunch. 

Light enough to fill you up without weighing you down, and with a familiarity of the holidays and a nod to all things cozy, thanks to the sweet potato, apple and cinnamon. But, easily enjoyed any time of the year. Cost-effective, simple, and a perfectly balanced and nutritionally complete meal.

Golden Chicken Chopped Salad Stuffed Sweet Potato

2 sweet potatoes, cooked (I microwave mine for 8 minutes each, pierce the skins with a knife first)
2 cooked chicken breasts cut into chunks (I roast mine with poultry seasoning, salt and olive oil)
1/2 apple, chopped
1/4 c. dried cranberries
Red onion to taste, sliced thin (optional)
Pumpkin seeds to taste (optional)
Butter lettuce, chopped (I use kitchen scissors)

Optional: sliced green onions, sliced shallots, diced celery, or crumbled feta or goat cheese (one or more of these would make a great addition, as desired).

Mix chicken, lettuce and all the nibbly bits together with the dressing in a small bowl. Top over the baked sweet potato.

Cinnamon Turmeric Dressing:

3/4 c. olive oil
Juice of a lemon
1 tsp. apple cider vinegar
1 tsp. ground turmeric
3/4 tsp. salt

In a mason jar or small bowl, shake or whisk all ingredients until blended. 

Serves 4