It’s time to toss out the old mayonnaise and update your chicken salad’s wardrobe with this spicy hot sweet potato dressing. It is delicious, creamy, colorful, and nutrient rich (potassium, folate, fiber, vitamin E, vitamin C!). Since it will keep for 1-2 days, you can make it ahead and make your morning lunch assembly a simple 1-2 minute affair.
Pantry Tip: In my fridge, I usually have a least one type of roasted vegetable. I’ll keep roasted sweet potatoes, butternut squash, or carrots in a container, ready to be pureed and added to soups, curries, sauces, and plain hummus.
Chicken Salad with Hot Sweet Potato Dressing:
- 1 cup (approx.) of chopped roasted chicken
- 2 radishes, rinsed and chopped (or 1-2 small stalks of finely chopped celery
- 2 scallions, rinsed and chopped
- 1/2-3/4 cup of plain hummus
- 1 roasted sweet potato, skin removed
- 1 tbs. of olive oil
- 1-3 tbs. of water
- 1-2 pinches of cayenne pepper
- 1 pinch of salt and pepper
- 1 serving of crackers or sandwich bread
- To make the dressing, place the hummus, sweet potato, and oil in a small bowl. With a fork, mash the soft sweet potato into the hummus until it is fully incorporated. Add water, a tablespoon at a time, until the dressing is creamy. Then add the cayenne pepper and salt and pepper. Taste it, and add more spice until it’s just right for your palate.
- Place the chopped chicken, radishes, and scallions in a medium-sized mixing bowl. With a spatula, scrape the dressing into the bowl too.
- Gently fold the ingredients together with the spatula until everything is coated in dressing.
- Scoop the chicken salad into a container, and pack the crackers or sandwich bread separately, either in a baggy or the other section of a divided container.
There are so many wonderful variations and ways to experiment with this recipe…
- Walnuts, raisins, and a cumin, roasted carrot, and hummus dressing
- A lemony hummus dressing with chopped fresh rosemary
- A dressing made from hummus, chili powder, 1-2 tbs of salsa, and cilantro