Chicken Sweet Potato Kale Salad Food

SWEET POTATO, KALE & CHICKEN SALAD WITH PEANUT DRESSING

Sweet Potato, Kale & Chicken Salad with Peanut Dressing image

These hearty kale salads hold up well for 4 days, making them perfect for meal-prep lunches. To keep the ingredients from getting soggy, dress this salad and top it with peanuts just before serving. For a delicious vegan option, swap in roasted tofu for the chicken breast (see Associated Recipes).

Provided by Carolyn Hodges, M.S., RDN

Categories Healthy Baked Chicken Breast Recipes

Time 45m

Number Of Ingredients 8

Ingredients

1 pound sweet potatoes (about 2 medium), scrubbed and cut into 1-inch cubes
1 ½ teaspoons extra-virgin olive oil
¼ teaspoon kosher salt
⅛ teaspoon ground pepper
1/2 cup Peanut Dressing (see Associated Recipes)
6 cups chopped curly kale
2 cups shredded cooked chicken breast (see Tip)
¼ cup chopped unsalted peanuts

Steps:

Preheat oven to 425 degrees F. Line a rimmed baking sheet with foil; lightly coat with cooking spray. Set aside. Toss sweet potatoes with oil, salt and pepper in a large bowl.
Arrange the sweet potatoes in a single layer on the prepared baking sheet. Roast, turning once, until tender and lightly browned and crispy on the outside, about 20 minutes. Set aside to cool before assembling bowls.
Transfer 2 tablespoons peanut dressing into each of 4 small lidded containers; refrigerate for up to 4 days.
Divide kale among 4 single-serving containers (about 1 1/2 cups each). Top each with one-fourth of the roasted sweet potatoes and 1/2 cup chicken. Seal the containers and refrigerate for up to 4 days.
Just before serving, drizzle each salad with 1 portion of peanut dressing and toss well to coat. Top with 1 tablespoon chopped peanuts.

Nutrition Facts : Calories 392.8 calories, Carbohydrate 31.9 g, Cholesterol 59.5 mg, Fat 15.4 g, Fiber 5.9 g, Protein 30.4 g, SaturatedFat 2.7 g, Sodium 566.2 mg, Sugar 8 g

KALE SALAD WITH CHICKEN AND SWEET POTATO

Kale Salad with Chicken and Sweet Potato image

This Kale Salad with Chicken and Sweet Potato is a delightful, filling salad that uses already handy frozen chicken tenders.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Time 35m

Number Of Ingredients 8

Ingredients

2 medium sweet potatoes, peeled and cut into half-moons
3 tablespoons olive oil, divided
Salt and pepper
3/4 pound frozen breaded chicken tenders
4 teaspoons white-wine vinegar
1 tablespoon Dijon mustard
1 bunch Tuscan kale, tough stems and ribs removed, thinly sliced (about 6 cups)
1/2 cup toasted almonds, chopped

Steps:

Preheat oven to 400 degrees. On a rimmed baking sheet, toss sweet potatoes with 1 tablespoon oil, season with salt and pepper, and move to one half of sheet. Arrange chicken on other half. Bake until potatoes are tender and chicken is cooked through, 20 minutes. Let cool to room temperature; chop chicken into pieces.
In a large bowl, whisk together vinegar, mustard, and remaining 2 tablespoons oil; season with salt and pepper. Toss potatoes, chicken, and kale with dressing and sprinkle with almonds. Serve immediately.

Nutrition Facts : Calories 521 g, Fat 33 g, Fiber 6 g, Protein 20 g, SaturatedFat 5 g

SWEET POTATO KALE SALAD WITH CREAMY HONEY MUSTARD DRESSING

Sweet Potato Kale Salad with Creamy Honey Mustard Dressing image

So much happening for a simple-to-prepare salad...fun to make, exciting to eat!

Provided by Tieghan Gerard

Categories light meal

Time 1h

Number Of Ingredients 21

Ingredients

2 sweet potatoes, cut into match sticks
1 cans chickpeas, drained and patted dry
3 tablespoons extra virgin olive oil
2 tablespoons sesame seeds
1-2 teaspoons chipotle chili powder
2 teaspoons smoked paprika
1 teaspoon onion powder
1 teaspoon cumin
kosher salt and black pepper
5-6 cups shredded kale
1 cup mixed herbs: basil, dill, parsley
2 Persian cucumbers, chopped
1 avocado, sliced
3/4 cup crumbled feta cheese
1/3 cup extra virgin olive oil
2 tablespoons dijon mustard
1 tablespoon stone ground mustard
3 tablespoons honey
2 tablespoons tahini
2 tablespoons lemon juice
2 tablespoons champagne or apple cider vinegar

Steps:

1. Preheat oven to 425° F.2. On a baking sheet, combine the sweet potatoes, chickpeas, olive oil, sesame seeds, chili powder, paprika, onion powded, cumin, salt, and pepper. Toss well to coat. Bake 20 minutes, toss everything, then bake another 20 minutes, until the chickpeas are crisp and the sweet potatoes tender.3. Meanwhile, in a salad bowl, combine the kale, herbs, and cucumbers. 4. To make the dressing. Combine all ingredients in a glass jar, whisking until smooth. Taste and season with salt and pepper. Drizzle a few tablespoons over the kale and massage the dressing into the greens. 5. Toss the roasted sweet potatoes and chickpeas in with the salad. Add more dressing and toss to combine. Top the salad with avocado and feta. Enjoy!

Nutrition Facts : Calories 447 kcal, ServingSize 1 serving