Hi all! My name is Heather I am the blogger behind Cook It Up Paleo. I am so incredibly honored and excited that Sarah has asked me to be a contributor on Everyday Paleo, i.e. my favorite paleo blog ever! Sarah’s book and blog were my first introduction to paleo four years ago, and as a result I went paleo, started my blog, and never looked back!
Ok now on to this delicious recipe. When I was a kid (or younger than I am…), my favorite food was “lid potatoes”, i.e. potatoes stuffed with cheese and lots of butter. I still love the idea of potatoes stuffed with yumminess, and that was the inspiration for this recipe.
This recipe has all the fixings: bacon, mushrooms, greens, onions, garlic, olive oil, and balsamic! It’s all piled on a baked sweet potato, and the result is a protein-packed and nutrient-dense breakfast, lunch, or dinner that is sure to please the whole family!
Chicken and Bacon Salad in Sweet Potato Boats
- 2 large sweet potatoes/yams, baked
- 4 slices bacon, diced
- 1 onion, chopped
- 12 oz. fresh mushrooms, sliced
- 2 garlic cloves, minced
- 2-3 cups shredded cooked chicken
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 2 cups salad greens (spinach, arugula, etc.)
- Fruity olive oil (optional)
- Balsamic vinegar (optional)
- Slice the baked sweet potatoes in half lengthwise. Use a spoon to carefully scoop out the flesh, leaving a thin skin to stuff with the salad later. Set the skins aside and dice up the cooked sweet potato flesh.
- Heat up a large skillet and add the diced bacon. When it releases its fat, add the diced sweet potato, onion, mushrooms, garlic, chicken, and thyme.
- Cook over medium heat, stirring often, until the veggies are cooked and the bacon is crispy. Add salt and pepper to taste.
- Remove the pan from the heat and stir in the greens. Let a sit a minute so the greens can wilt.
- Scoop the mixture into the sweet potato “boats”.
- If desired, drizzle with fruity olive oil and balsamic vinegar.
Time to table: 30 minutes