If you read my blog regularly, you know that I HATE leftovers. I try to make myself eat them. I really do. But, honestly, I usually spend as much money, time and effort repurposing the leftovers into something more interesting as I did on the original meal. However, that being said, I have some leftover roasted sweet potatoes that I just can’t stand to waste. So I have started thinking about how to make them special. I have a plan in my head. I am not sure how it is going to turn out, but I am definitely going to give it a try. It starts out with a creamy, on the inside, crispy on the outside savory sweet potato pancake. And I want to top it with a protein of some sort to make it a full meal. I am thinking a pulled chicken in a smoky cream sauce. With sliced avocadoes? This is how recipes are born. Trial and error. Mulling it over and over. Saying ingredients out loud to determine if they “sound” good together. If I saw the description on a menu, would it make my mouth water?
I’m getting away from my point – The creation has been tried. (and approved!) I did make some modifications as the idea grew in my head. Seeing as how it was 107 degrees the day I was making this, I decided that a cold chicken salad sounded better. The meal that resulted was this: A field greens salad with fresh summer berries and a honey lemon vinaigrette, a crispy, buttery sweet potato pancake drizzled with the creamy dressing and topped by a lemon thyme pulled chicken salad make with non-fat Greek yogurt. Of course, I tried a Pinterest project for dessert…”slutty brownies.” Those were a hit too!
So here is how I did the sweet potatoes. It is very simple, so I am not attaching an actual “recipe.” Hope that’s ok! To 3 cups of roasted sweet potatoes, I added 8 oz of sour cream, 1/2 T nutmeg and salt and pepper. I coarsely mashed them with a manual potato masher and then scooped them onto a parchment lined cookie sheet, smashing them slightly flat. I popped them into a 350 degree oven for about 10 minutes to heat them up. Meanwhile, I melted butter in a nonstick skillet. After heating the potato “patties” I used a spatula to transfer the warmed potatoes to the skillet, flipping them after a couple of minutes to make sure each side got a crispy coating. I’m including the Thyme Chicken Salad recipe next! Great by itself, in a sandwich or on top of a salad, this recipe is low-fat and really good for you! Hope it helps you beat the heat this summer!
Thyme Chicken Salad
1 pkg of Chicken Breasts
1 pkg (bunch) of fresh thyme
Juice of 1 lemon
8-16 oz Greek yogurt
Salt and Pepper
- In a large saucepot, boil the chicken breasts with 2/3 of the bunch of thyme. This will help infuse the flavor into the chicken. (about 30-40 minutes or until it is cooked all the way through)
- Shred the chicken breasts and put them into a large bowl.
- Remove the leaves from the remaining thyme and add it to the chicken.
- Dice the 2 avocadoes and add them to the chicken. Gently toss it all to combine.
- Add the lemon juice and 8 oz of the Greek yogurt. (add more yogurt if you want it creamier) Season to taste.
- Store, covered tightly, in the refrigerator!