Sweet Potato Kale & Chicken Salad with Peanut Dressing
These hearty kale salads hold up well for 4 days, making them perfect for meal-prep lunches. To keep the ingredients from getting soggy, wait to dress this salad and top it with peanuts until just before serving.
Ingredients
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1 pound sweet potatoes (about 2 medium), scrubbed and cut into 1-inch cubes
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1 ½ teaspoons extra-virgin olive oil
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¼ teaspoon kosher salt
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⅛ teaspoon ground pepper
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1/2 cup Peanut Dressing
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6 cups chopped curly kale
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2 cups shredded cooked chicken breast
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¼ cup chopped unsalted peanuts
Description
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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.
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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.
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Transfer 2 tablespoons peanut dressing into each of 4 small lidded containers; refrigerate for up to 4 days.
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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.
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Just before serving, drizzle each salad with 1 portion of peanut dressing and toss well to coat. Top with 1 tablespoon chopped peanuts.
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