Anita’s Superpower Sweet Potato-Beet Salad with Refreshing Yogurt Dressing

Ingredients

2 beets, roasted and diced

1 sweet potato

2 chicken breasts, shredded and cooked

1 large head of Romaine lettuce, chopped

1 cube of chicken broth

Easy Yogurt Sauce

1. Finely shred one large cucumber using a box grater
2. Mince one garlic clove
3. Finelly chopped fresh mint or dried mint
4. 1 Tablespoon of a fresh juice of a lemon
5. Pich of salt
6. Crumble gorgonzola cheese (optional)
7. Mix all ingredients together

Preparation

1. Cube beets and sweet potatoes. Place on a baking sheet lightly spray with olive oil or coconut oil. Seasoned with salt and pepper. Roast at 425 grades Farenheit for 35 minutes or until soft and tender.
2. Boil chicken to cook in a chicken broth until tender and shred for about 35 to 40 minutes. (You can get a store-bought rotisserie chicken and just shred it)
3. Arrange your bed of chopped lettuce on your plate. Roasted Sweet potatoes, beets and cooked chicken. Place your Yogurt Sauce or toss all with this sauce. Enjoy!