By Thomas McCrary Jr.
Preheat your oven to 200°C (392°F). Peel and chop the sweet potatoes into bite-sized cubes. Toss them with 1 tablespoon of olive oil, salt, and pepper. Roast in the oven for 20-25 minutes or until they are tender and slightly caramelized.
While the sweet potatoes are roasting, prepare the kale by washing it thoroughly and removing the tough stems. Tear or chop the leaves into bite-sized pieces and place them in a salad bowl.
In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, optional Dijon-style mustard, salt, and pepper to create the dressing.
Once the sweet potatoes are done, allow them to cool slightly. Add the cooled sweet potatoes to the salad bowl with the kale.
Slice the grilled chicken breasts into thin strips and add them to the salad bowl.
Sprinkle the pumpkin seeds over the salad.
Drizzle the dressing over the salad and toss everything together until well mixed. Adjust seasoning with additional salt and pepper if needed.
Serve the salad, dividing it equally between two plates.
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This Salad Main Course Healthy recipe is ready in 30 minutes and features grilled chicken breasts, sweet potato, curly kale and other delicious ingredients. Contains 475 calories total.
Preheat your oven to 200°C (392°F). Peel and chop the sweet potatoes into bite-sized cubes. Toss them with 1 tablespoon of olive oil, salt, and pepper. Roast in the oven for 20-25 minutes or until they are tender and slightly caramelized.
While the sweet potatoes are roasting, prepare the kale by washing it thoroughly and removing the tough stems. Tear or chop the leaves into bite-sized pieces and place them in a salad bowl.
In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, optional Dijon-style mustard, salt, and pepper to create the dressing.
Once the sweet potatoes are done, allow them to cool slightly. Add the cooled sweet potatoes to the salad bowl with the kale.
Slice the grilled chicken breasts into thin strips and add them to the salad bowl.
Sprinkle the pumpkin seeds over the salad.
Drizzle the dressing over the salad and toss everything together until well mixed. Adjust seasoning with additional salt and pepper if needed.
Serve the salad, dividing it equally between two plates.
Calories per Serving: 475
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