Summer is upon us and salads are usually a refreshing meal on hot days but sometimes you don’t want the traditional green salad w/proteins…you want a little more ‘umph’ in your salad so I found this to be very refreshing, satisfying and easy!
A “swoodle” is simply a sweet potato noodle. If you don’t have a spiralizer, you can just julienne the potato and it works just fine. 
I kinda like to give the salad a fun name! I am sure I didn’t come up with that name but when it came to me, I ran with it because I am honestly the least creative person I know…..if I can’t remember a quote to a movie or am quick with a rebound joke, I have to remind you all day long that I actually came up with it because it is so few and far between 😛 But anyway, onto the salad — I had found this salad easy to prep and have on hand so as I always suggest, prep the chicken & swoodles ahead of time and this salad is good to go in minutes! I added pesto to one part of the salad because it sounded so good! I couldn’t decide which one to eat first…..so I had a a little of both! 🙂
I munched on the salad with Jilz Crackerz and it was the perfect crunch and side to this meal. If you haven’t tried these paleo crackers, I highly suggest you do! They are sold in a handful of Whole Foods Markets but you can also purchase online here. If you’ve gone “paleo” and are missing that little cracker crunch, I promise you won’t regret trying these out! They come in handy for various salads, soups and chili!
Enjoy!!!
- 4 cups sweet potato noodles
- 2 cooked chicken breasts, diced/shredded
- 1/2+ cup paleo mayo
- 2 celery stalks, diced
- 1/2 red onion, diced
- 1 tbsp garlic powder
- 1 tsp salt
- Pepper/sprinkle to taste
- Spiralize 3 sweet potatoes* (I keep skin on) ...in a very large pan, warm ghee or favorite cooking fat and lightly cook up potatoes, adding a little garlic powder & salt. Once warmed through - about 10 min - transfer to bowl to cool off. Store in fridge once completely cooled.
- Cook or boil chicken in preferred method and shred. Store in fridge once cooled.
- In a large bowl, add 4 cups of swoodles (I cut with kitchen shears just a bit so they aren't too long) and shredded chicken.
- If veggies aren't diced, dice them and add to the potato/chicken bowl. Add your mayo and seasonings & mix thoroughly. If you like a creamier salad, add more mayo to taste.
- Note: I like to add pesto to some of the salad as well ....a nice little tweak of flavor to change it up for a leftover lunch.
- *A julienne peeler will work if you don't have a spiralizer
