Chicken Salad Stuffed Sweet Potatoes

Looking for a DELICIOUS paleo, gluten-free dinner idea?  Look no further because these loaded sweet potatoes are absolutely AMAZING and they are something the whole family will love!  These sweet potatoes are stuffed with a chicken salad filling, and they are completely gluten-free and filled with healthy fats!  They're topped with cilantro and can be served with any of your favorite homemade dressing.  I was so surprised at how delicious these turned out, but it's a great way to turn boring sweet potatoes into an exciting dish that virtually anyone will love!

Chicken Salad Stuffed Sweet Potatoes

Ingredients:
2 lbs chicken breast
3/4 cup celery (diced small)
3/4 cup avocado oil mayo
2 Tbs. mustard
1/2 tsp. pepper
1 tsp. salt
1 tsp. dried dill
1 tsp. dried parsley
4 large sweet potatoes
butter and salt for potato filling

Directions:

1. Preheat oven to 375°
2. Wash and prep potatoes by poking with a fork to allow air to get through while cooking.  Place potatoes on a baking sheet and cook for about 45 mins. to 1 hour or until potatoes are soft all the way through.
3. While potatoes are cooking, prep your chicken.
4. Grill chicken in a large skillet.  I used salt, pepper, onion powder, garlic powder, and basil to flavor my chicken.  You can use whatever you normally would to flavor your chicken while it's cooking.
5. Once your chicken is cooked all the way through, shred with a fork and remove from heat.  I transferred mine into a large glass bowl.  Then allow to cool completely before mixing the filling.
6. For the filling add the mayo, mustard, pepper, salt, dill, and parsley to your chicken and mix until well combined.  Store in fridge until your potatoes are ready. (I seasoned my chicken salad to taste so I would highly recommend tasting your chicken, and then adding more mayo or spice according to your taste.)
7. When your potatoes are finished cooking, remove from the oven and cut down the middle of your potato.  Push the two ends of your potato using your thumbs and pointer fingers to open your potato.  Using a cookie dough dropper, scoop as much potato out of the skin as you can without mutilating the potato.  Place potato in a small bowl.  Repeat this step with all four potatoes.
8. Using a fork, mash your sweet potato in your bowl until well mashed.  Mix with a few Tbs. of butter and a tsp. of salt.  Then place some of the filling back into each potato but spooning it in and pushing it up against the side of the potato, leaving room for the chicken. (You may not use all of the filling that you just mixed.)
9. Stuff your chicken filling into each potato.  Stuff as much as you can into the potato.  Top with cilantro or organic, refined sugar-free dressing of choice.  Serve immediately.

*Store in refrigerator.
**Use organic ingredients when feasible.
**You will have leftover chicken filling which you can use for sandwiches or wraps the next day!