SWEET POTATO, KALE & CHICKEN SALAD WITH PEANUT DRESSING
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
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 PEANUT DRESSING
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Whisk together the peanut butter with the rice vinegar, lime juice, vegetable oil, soy sauce, water and sugar in a large bowl. Add the kale, edamame, radishes and peanuts; toss well. Top with black sesame seeds and more peanuts.
KALE & SWEET POTATO SALAD RECIPE BY TASTY
Here's what you need: sweet potato, garlic powder, paprika, salt, pepper, olive oil, pumpkin seeds, chili powder, maple syrup, tahini, lemon juice, water, kale, quinoa, red onion
Provided by Rachel Gaewski
Categories Lunch
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 375°F (190°C).
- Add the sweet potatoes to a baking sheet. Sprinkle with the garlic powder, paprika, salt, and pepper, and drizzle with olive oil. Toss until the sweet potato is well-coated in the spices, then spread out evenly. Bake for 15 minutes, or until tender.
- In a small bowl, add the pumpkin seeds, chili powder, 1 tablespoon maple syrup, and salt, and mix until well-combined. Spread the pumpkin seeds out on a baking sheet so they're not touching each other.
- Add to the oven with the sweet potato and bake for 10 minutes, stirring halfway through, until toasted.
- In a liquid measuring cup, combine the tahini, remaining tablespoon of maple syrup, lemon juice, salt, and pepper. Mix well, then add 1 tablespoon of water at a time until desired consistency is reached.
- In a large bowl, drizzle the kale with olive oil. Massage with your hands until the kale is tender and has reduced in volume by about a third.
- Add the quinoa, roasted sweet potatoes, red onion, and pumpkin seeds. Drizzle with tahini dressing and toss well.
- Serve with more dressing if desired.
- Enjoy!
Nutrition Facts : Calories 765 calories, Carbohydrate 103 grams, Fat 29 grams, Fiber 12 grams, Protein 24 grams, Sugar 9 grams
KALE SALAD WITH PEANUT DRESSING
Kale is healthy for you but tends to be strong in flavor. This salad with the peanut dressing cuts down the strong taste of kale. Key is not to overly saturate the salad with the dressing. I squeeze out excess dressing.
Provided by lrlake
Categories Salad Green Salad Recipes Kale Salad Recipes
Time 20m
Yield 6
Number Of Ingredients 18
Steps:
- Whisk peanut oil, vinegar, lemon juice, honey, soy sauce, garlic powder, black pepper, dry mustard, salt, Worcestershire sauce, water, and sesame oil together in a bowl until dressing is smooth.
- Combine kale, chopped peanuts, Parmesan cheese, dry-roasted peanuts, cilantro, and mint leaves together in a bowl; add dressing and toss to coat. Let salad sit for a few minutes for flavors to blend.
Nutrition Facts : Calories 509.6 calories, Carbohydrate 18 g, Cholesterol 7.3 mg, Fat 45.7 g, Fiber 3.5 g, Protein 12.4 g, SaturatedFat 8.2 g, Sodium 938.7 mg, Sugar 7.6 g
KALE SALAD WITH CHICKEN AND SWEET POTATO
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
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 SALAD WITH SPICY PEANUT DRESSING
Categories Salad Nut Potato Side Picnic Vegetarian Backyard BBQ Lunch Peanut Sweet Potato/Yam Summer Sugar Snap Pea Bon Appétit Pescatarian Dairy Free Tree Nut Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 13
Steps:
- Whisk first 9 ingredients in medium bowl to blend.
- Add enough water to large saucepan to reach depth of 1/2 inch. Bring to boil; add sweet potatoes and cook until just tender, about 5 minutes. Drain; cool.
- Mix sweet potatoes, dressing, peas, and green onions in large bowl. Season salad with salt and pepper. (Can be made 4 hours ahead. Cover and refrigerate.) Sprinkle salad with peanuts and serve.
SWEET POTATO, KALE AND CHICKEN STEW WITH PEANUT SAUCE
I made this up combining several recipes for sweet potato and kale soup and African peanut chicken stew. In place of ras el hanut you can use curry. Try one tablespoon peanut butter, it might be enough if you don't want it too strong.
Provided by Mia in Germany
Categories One Dish Meal
Time 40m
Yield 3 , 3 serving(s)
Number Of Ingredients 11
Steps:
- Cook the chicken breasts with one shallot in 1 cup salted water until done.
- Shred the chicken breasts, put back into broth and set aside.
- Chop the second shallot, garlic clove and ginger finely.
- Slice sweet potatoes into 1/2 inch thick, bite size pieces (the size that can be eaten with a spoon).
- In a large, deep pan heat 2 tablespoons olive oil at medium heat and fry shallot, garlic and ginger with one tablespoon ras el hanut (or curry) until fragrant.
- Add sliced sweet potato, fry until lightly browned, about 10 minutes.
- Add kale and tamari and mix, then add chicken broth and meat, mix well, cover and let simmer for about five minutes.
- Mix one tablespoon peanut butter with 1/2 cup hot water, stir until smooth.
- As soon as sweet potatoes are soft, add dissolved peanut butter. Season with salt to taste and try if you want to add another tablespoon peanut butter.
- Mix well, let simmer for another minute and serve immediately.
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