Roasted Sweet Potato Chicken Kale Salad Recipes

SWEET POTATO, KALE & CHICKEN SALAD WITH PEANUT DRESSING

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.

ROASTED SWEET POTATO, CHICKEN & KALE SALAD

Steps:

• Cook bacon in large skillet on medium heat. Remove; drain on paper towel; set aside. Sprinkle curry powder evenly on both sides of chicken breasts. Add to skillet; cook 5 to 6 minutes per side until golden and cooked through (internal temp should reach 165°F). Set aside; keep warm.
• Add sweet potatoes to skillet; cook on medium-high heat 10 minutes or until lightly browned, stirring frequently. Stir in water, Garlic Paste, Lightly Dried Ginger, Jalapeno Paste and 1 tablespoon of the Lightly Dried Cilantro. Bring to boil. Reduce heat to medium-low; simmer 10 minutes or until sweet potatoes are tender, stirring occasionally. Stir in balsamic vinegar.
• Toss kale with warm sweet potato mixture in large serving bowl. Slice chicken; layer over kale salad. Crumble bacon and sprinkle over top. Garnish with remaining 1 tablespoon Lightly Dried Cilantro. Serve immediately.

WILTED KALE AND ROASTED-POTATO WINTER SALAD

Steps:

• Preheat oven to 450°F with rack in upper third.
• Toss potatoes with oil and 1/2 teaspoon each of salt and pepper in a large 4-sided sheet pan, then spread evenly. Roast, stirring once, 10 minutes. Stir in sliced garlic and roast 10 minutes more. Sprinkle with cheese and roast until cheese is melted and golden in spots, about 5 minutes.
• Meanwhile, purée tahini, water, lemon juice, minced garlic, and 1/2 teaspoon salt in a blender until smooth, about 1 minute. (Add a bit of water if sauce is too thick.)
• Toss kale with hot potatoes and any garlic and oil remaining in pan, then toss with tahini sauce and salt and pepper to taste.