Sweet Potato, Kale, & Chicken Salad with Peanut Dressing
This high-protein, delicious, and hearty salad is perfect for meal-prepping lunches for work or weeknight meals. We guarantee that once you've tried this easy Sweet Potato, Kale, & Chicken Salad with Peanut Dressing, you'll be making it regularly.
NUTRITIONAL INFO PER SERVE (4 serves)
393 Cal | 15.4g Fats | 31.9g Carbs | 30.4g Protein
Ingredients
450g Sweet potatoes (about 2 medium), scrubbed and cut into 1-inch cubes
1 ½ teaspoon extra-virgin olive oil
¼ teaspoon kosher salt- ¼ teaspoon sea salt
1/8 teaspoon ground pepper
½ cup Peanut Dressing (see below for ingredients and directions)
6 cups chopped curly kale
2 cups shredded cooked chicken breast
¼ chopped unsalted peanuts
¼ cup reduced-sodium tamari or soy sauce
¼ cup fresh lime juice
2 tablespoons water
1 tablespoon honey
1 teaspoon minced garlic
Directions for the salad
Preheat oven to 218 C. Line a rimmed baking sheet with foil; lightly coat with cooking spray. Set aside. Toss sweet potatoes with oil, salt, and pepper in a bowl.
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 the bowl.
Transfer 2 tablespoons of peanut butter dressing into each of 4 small lidded containers; refrigerate for up to 4 days.
Divide kale among 4 single-serving containers (about 1 ½ cups each). Top each with one-fourth of the roasted sweet potatoes and ½ cup of chicken. Seal the containers and refrigerate them for up to 4 days.
Just before serving, drizzle each salad with 1 portion of peanut dressing and toss well to coat. Top with 1 tablespoon chopped peanuts.
Directions for the Peanut Dressing:
Whisk peanut butter, tamari (or soy sauce), lime juice, water, honey, and garlic in a jar.
For another healthy meal prepping recipe idea, take a look at Grilled Prawn Meal Prep Bowl