Name: Curry Almond Butter Chicken Salad Sandwich
Ingredients: 2 chicken breasts, cooked & cut into small cubes; 1 large sweet potato, peeled & cut into small cubes; 1 teaspoon coconut oil, melted; salt & pepper; 1/4 cup coconut oil, melted; 1/4 cup almond butter; 1 tablespoon apple cider vinegar; 1 tsp honey; 1 tsp curry powder; 2-3 tsp sriracha, to taste; pinch of salt

Ingredients

Scale

2 chicken breasts, cooked & cut into small cubes
1 large sweet potato, peeled & cut into small cubes
1 teaspoon coconut oil, melted
salt & pepper
1/4 cup coconut oil, melted
1/4 cup almond butter
1 tablespoon apple cider vinegar
1 tsp honey
1 tsp curry powder
2–3 tsp sriracha, to taste
pinch of salt

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Instructions

Preheat oven to 400 degrees. Place cubed sweet potatoes on a cookie sheet and toss with 1 teaspoon of melted coconut oil and salt and pepper. Roast for 15-20 minutes or until fork tender.
In a small bowl combine coconut oil, almond butter, apple cider vinegar, honey, curry powder, sirracha & salt.
In a larger bowl, combine chicken, sweet potatoes & sauce. Toss to combine and season to taste. Serve on whole wheat bread with lots of crispy greens!