Best compact meal ever. I created this dish by accident. What started as bbq chicken, a plain baked sweet potato, and a side salad, quickly turned into an over-stuffed, mouthwatering flavor explosion. The contrast of the sweetness in the potato, the spice of the bbq, the bite of the vinegar dressing and the creaminess of the goat cheese… wow.
I used an already cooked rotisserie chicken from the grocery store, but you could always cook your own chicken as well.
- 4 Baked Sweet Potatoes
- 2 Skinless Boneless Chicken Breasts or 1 Rotisserie Chicken, shredded
- 2 Cups BBQ Sauce, such as Rufus Teague
- 1 Bag Baby Spinach
- 2 Avocados, diced
- Goat Cheese
- Garlic Expressions Vinaigrette, or another Garlic Olive Oil Based Vinaigrette
- Salt & Pepper
Preheat the oven to 400. Poke the potatoes a couple times with a fork so that they won’t explode in the oven! Place them on a baking sheet lined with tinfoil, and bake for about 45 minutes, until they are tender.
While the potatoes are cooking, shred the chicken and place in a bowl. Pour the BBQ sauce over the chicken, season with salt & pepper, and mix well. Set aside.
In another bowl, toss in the spinach, the diced avocado, & goat cheese. Just before serving, toss with the Garlic Expressions, or another favorite zippy vinaigrette, and season with salt & pepper. Set aside.
When the potatoes are done, slice them each lengthwise. Stuff each potato with the BBQ Chicken, and then top with the salad. YUM.