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Toss 3 cups chopped escarole (or romaine), ½ cup sweet potato, 3 ounces shredded chicken, and ¼ cup sliced apple with vinaigrette; place on a 9-inch plate.
Top with ¼ cup chopped avocado, 2 tablespoons sunflower seeds, and ½ ounce cubed Cheddar.
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Toss 3 cups chopped escarole (or romaine), ½ cup sweet potato, 3 ounces shredded chicken, and ¼ cup sliced apple with vinaigrette; place on a 9-inch plate.
Top with ¼ cup chopped avocado, 2 tablespoons sunflower seeds, and ½ ounce cubed Cheddar.