Sweet potato, kale & chicken salad with peanut dressing
Indulge in the perfect blend of sweet and savory with this vibrant sweet potato, kale, and chicken salad drizzled with a mouthwatering peanut dressing.
Ingredients:
- 450g 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
Instructions:
- Preheat the oven to 220 °C. Cover a rimmed baking sheet with foil and lightly spray with cooking oil. Set it aside. Mix sweet potatoes with oil, salt, and pepper in a large bowl.
- Spread the sweet potatoes evenly on the baking sheet. Bake, flipping them halfway through, until they are soft and have a crispy, golden exterior, approximately for 20 minutes. Let them cool before using in bowls.
- Put 2 tablespoons of peanut dressing into each of 4 small containers with lids; store them in the refrigerator for up to 4 days.
- Separate the kale into 4 individual containers (about 1 1/2 cups each). Add a quarter of the roasted sweet potatoes and 1/2 cup of chicken to each container. Close the containers and refrigerate for up to 4 days.
- Right before serving, drizzle each salad with a portion of the peanut dressing and mix well to cover. Sprinkle each with 1 tablespoon of chopped peanuts.
Summary:
- Calories: 1567 kcal
- Fat: 72 g
- Protein: 125 g
- Carbs: 113 g
- Potassium: 3356 mg
- Magnesium: 411 mg