By Thomas McCrary Jr.
Preheat your oven to 200°C (390°F). Peel and dice the sweet potatoes into bite-sized cubes. Place them on a baking sheet, drizzle with 1 tablespoon of olive oil, and a pinch of salt and pepper. Roast in the oven for 25-30 minutes, or until tender and slightly crispy on the edges.
While the sweet potatoes are roasting, prepare the kale. Wash the kale thoroughly, remove the tough stems, and tear or chop the leaves into bite-sized pieces. Set aside.
Prepare the dressing by whisking together the juice of one lemon, 1 tablespoon of olive oil, 1 tablespoon of Dijon-style paleo mustard, a pinch of salt, and a pinch of pepper in a small bowl. Adjust seasoning to taste.
In a large mixing bowl, combine the kale with about half of the dressing. Massage the kale gently for about 2-3 minutes until the leaves become softer and more vibrant in color. This will help to break down the fibers.
Once the sweet potatoes are roasted, remove them from the oven and let them cool slightly.
Slice the grilled chicken breasts into thin strips.
Assemble the salad by adding the roasted sweet potato cubes, sliced chicken, and pumpkin seeds to the bowl with the kale. Toss everything together with the remaining dressing. Season with additional salt and pepper if needed.
Divide the salad into two servings, making sure each plate gets an equal amount of chicken, sweet potato, and kale mixture. Serve immediately and enjoy!
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This Salad Chicken Healthy recipe is ready in 40 minutes and features Grilled chicken breasts, Sweet potato, Curly kale and other delicious ingredients. Contains 520 calories total.
Preheat your oven to 200°C (390°F). Peel and dice the sweet potatoes into bite-sized cubes. Place them on a baking sheet, drizzle with 1 tablespoon of olive oil, and a pinch of salt and pepper. Roast in the oven for 25-30 minutes, or until tender and slightly crispy on the edges.
While the sweet potatoes are roasting, prepare the kale. Wash the kale thoroughly, remove the tough stems, and tear or chop the leaves into bite-sized pieces. Set aside.
Prepare the dressing by whisking together the juice of one lemon, 1 tablespoon of olive oil, 1 tablespoon of Dijon-style paleo mustard, a pinch of salt, and a pinch of pepper in a small bowl. Adjust seasoning to taste.
In a large mixing bowl, combine the kale with about half of the dressing. Massage the kale gently for about 2-3 minutes until the leaves become softer and more vibrant in color. This will help to break down the fibers.
Once the sweet potatoes are roasted, remove them from the oven and let them cool slightly.
Slice the grilled chicken breasts into thin strips.
Assemble the salad by adding the roasted sweet potato cubes, sliced chicken, and pumpkin seeds to the bowl with the kale. Toss everything together with the remaining dressing. Season with additional salt and pepper if needed.
Divide the salad into two servings, making sure each plate gets an equal amount of chicken, sweet potato, and kale mixture. Serve immediately and enjoy!
Calories per Serving: 520
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