CrossFit Tri-County


Monday, September 17 – Chipotle Sweet Potato Salad


  • 2.5 Grilled chicken breats seasoned w/garlic salt, ground black pepper and paprika
  • 6 small sweet potatoes, chopped
  • 1 cup black olives
  • 1 cup celery, chopped
  • 6 hard boiled eggs, peeled and chopped
  • 1/2 white onion, diced
  • Olive oil mayo or homemade mayo
  • 1 TSP chipotle pepepr
  • 3 TBS olive oil
  • Sea salt, garlic salt, black pepper to taste

Cooking Steps

While the chicken is grilling saute the sweet potatoes in olive oil and add the chipotle pepper. (I sauteed them because I feel like boiling the potatoes makes them too mushy, I wanted to get them a little golden brown and crispy). Once the chicken is done cooking chop it up and mix with the sweet potatoes in a mixing bowl. Add the celery, black olives, onion and eggs. Add Mayo until your salad reaches the preferred consistency. I usually try to avoid mayo of any kind but I said” F it” and went wild with it like I would a normal potato salad. Now season with the garlic salt, black pepper and sea salt until it floats your boat.

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