1 1/2 cups sliced melids
4 cups cooked light sweet potatoes
1/2 cup sliced celery
1/2 cup chopped onion
6 sprigs fresh parsley
In a large bowl, toss together sweet potatoes and celery. Set aside.
Preheat oven to 375 degrees F (190 degrees C).
Place coated carrot, celery and onion in a medium bowl. Lift the carrots from the water, and cut into 2 inch pieces. Pour in the sweet potatoes and celery mixture, toss gently.
Place rolled greens over the sweet potatoes. Try to get as close as possible to touching, fold and spoon into the centers of each sweet potato. Top each salad with lettuce, poppy seeds, poppy seeds, lemon slice, parsley, then sprinkle with bacon.
Bake in preheated oven for 10 minutes, or until chicken is cooked through and tender.
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