Loaded Rotisserie Chicken Salad

• 1 Rotisserie chicken (pre-cut, from Whole Foods)
• 1 Sweet potato, cubed
• 1/4 cup Feta cheese, crumbled
• 1 Cucumber, sliced
• 1 Tomato, diced
• 4 cups Lettuce (e.g., mixed greens or arugula)
• 1 can Chickpeas, drained and rinsed
• 1 Avocado, diced
• 1 can Hearts of palm, drained and sliced

For the Dressing:

• 1 tablespoon Honey
• 2 tablespoons Balsamic vinegar
  1 teaspoon Dijon mustard
• Juice of 1 Lemon (about 2 tablespoons)
  
  
  

1. Preheat the air fryer. Toss the cubed sweet potato and chickpeas in a bit of olive oil and salt. Air fry at 400°F (200°C) until tender and crispy, about 15-20 minutes. Shake halfway through for even cooking.
2. While the sweet potatoes and chickpeas cook, chop the cucumber, tomato, lettuce, avocado, and hearts of palm. Place everything into a large salad bowl.
3. To make the dressing: In a small bowl, whisk together balsamic vinegar, honey, Dijon mustard, and lemon juice.
4. Once the sweet potatoes and chickpeas are done, add them to the salad bowl.
5. Pour the dressing over the salad and toss everything together until well combined.
6. Serve immediately and enjoy your loaded rotisserie chicken salad!