First, chop up about 1/3-1/2 of a sweet potato (or yam) into slices, and then again into fourths. Place the slices into a microwave-safe bowl with 2-3 TBs. of water poured over them. Cover the bowl, and microwave for about 2 minutes (or until soft).
Next, lightly coat a small sauce pan with coconut cooking oil (or a cooking oil of preference). Rinse a few handfuls of spinach in water, and place them into the sauce pan. LIGHTLY drizzle olive oil, in a circular motion, over the top of the spinach. Then, place the stovetop on “medium”, and cover the pan with a lid until the spinach begins to wilt.
Once the spinach has wilted, use a spatula to move the spinach around in the sauce pan. Cover the pan once more with the lid for about 30 seconds- 1 minute.
Finally, scoop the spinach out of the sauce pan and into bowl-of-choice.
Layer the sweet potato slices on top of the spinach-base.
Top off the dish with a large-scoop of chicken salad (I used the local People’s Food Co-op chicken salad, but other recipes work just as well!) ENJOY!