Kale and Sweet Potato Salad with Chicken

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This recipe appears in the current issue of Southern Living. It isn’t complicated and is full of nutritious ingredients. Enjoy!

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Kale and Sweet Potato Salad with Chicken

 

2 Tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon honey
1 teaspoon kosher salt, divided
6 Tablespoons olive oil, divided
1 1/2 cups cubed sweet potato
1 teaspoon finely chopped rosemary, divided
1/2 teaspoon black pepper, divided
4 (5 oz) boneless, skin on, chicken breast
1 teaspoon salted butter
1 teaspoon light brown sugar
1/4 cup chopped pecans, toasted
8 ounces kale leaves, thinly sliced (about 7 cups, loosely packed)Whisk together lemon juice, mustard,

Whisk together lemon juice, mustard, honey and salt. While whisking drizzle in the olive oil until the dressing is emulsified. Correct the seasoning to your taste and set aside.Preheat oven to 425 degrees F.

Preheat oven to 425 degrees F. Toss together sweet potatoes in 1 tablespoon of the olive oil, 1/2 teaspoon chopped rosemary and 1/4 teaspoon salt and pepper to coat. Spread in a single layer on one end of a large rimmed baking sheet.Rub chicken with another tablespoon olive oil and place on the other end of the baking sheet skin side up. Sprinkle with 1/2 teaspoon rosemary, 1/4 tsp

Rub chicken with another tablespoon olive oil and place on the other end of the baking sheet skin side up. Sprinkle with 1/2 teaspoon rosemary, 1/4 tsp salt and 1/4 tsp pepper.Roast contents of

Roast contents of pan until the sweet potatoes are tender. (Stir potatoes half way through roasting), and chicken is golden brown and a thermometer inserted into the thickest part of the chicken registers 165 degrees F, about 20 minutes. Let sweet potatoes and chicken cool.Meanwhile, melt butter in a small skillet over medium. Add sugar and cook, stirring constantly until dissolved, about 1 minute. Add pecans, and cook, stirring until sugar mixture no longer sticks to the pan and instead coats the pecans. Remove from heat and spread the pecans in a single layer on a sheet of parchment paper. Cool completely.

Meanwhile, melt butter in a small skillet over medium. Add sugar and cook, stirring constantly until dissolved, about 1 minute. Add pecans, and cook, stirring until sugar mixture no longer sticks to the pan and instead coats the pecans. Remove from heat and spread the pecans in a single layer on a sheet of parchment paper. Cool completely.

Cut chicken into 1/2 inch slices. Combine the kale and sweet potatoes in a large bowl. Drizzle with half the dressing and toss gently to coat. Divide mixture among 4 plates, top with sliced chicken and candied pecans. Drizzle chicken with remaining dressing and serve.These nicely filling salads will keep you satisfied and each serving contains 487 calories, 31 grams of protein, 15 grams of carbs, 2 grams of fiber and 34 grams of fat.

These nicely filling salads will keep you satisfied and each serving contains 487 calories, 31 grams of protein, 15 grams of carbs, 2 grams of fiber and 34 grams of fat.

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