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Fresh Grilled Chicken Kale Salad with Roasted Sweet Potatoes

fresh grilled chicken kale salad - featured image
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A quick and easy healthy salad featuring smoky grilled chicken, massaged kale, and caramelized roasted sweet potatoes, tossed in a tangy lemon vinaigrette. Perfect for a wholesome lunch or dinner.

Ingredients

Scale
  • 4 cups kale leaves, tough stems removed and roughly chopped
  • 2 medium sweet potatoes, peeled and diced into 1-inch cubes
  • 2 boneless, skinless chicken breasts
  • 1/4 cup red onion, thinly sliced
  • 1/3 cup crumbled feta cheese (optional)
  • 1/4 cup toasted pumpkin seeds or walnuts
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • 1 garlic clove, minced
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon olive oil (for roasting sweet potatoes)
  • 1 tablespoon olive oil (for chicken)
  • Pinch of smoked paprika (optional)

Instructions

  1. Preheat oven to 425°F (220°C). Toss diced sweet potatoes with 1 tablespoon olive oil, salt, and pepper. Spread evenly on a parchment-lined baking sheet. Roast for 25-30 minutes, turning halfway, until tender and caramelized.
  2. While sweet potatoes roast, rub chicken breasts with 1 tablespoon olive oil, salt, pepper, and smoked paprika if using. Preheat grill or grill pan over medium-high heat.
  3. Grill chicken for 6-7 minutes per side or until internal temperature reaches 165°F (74°C). Remove and let rest for 5 minutes, then slice into strips or bite-sized pieces.
  4. Remove kale leaves from stems, chop roughly, place in a large bowl. Add a pinch of salt and drizzle with a little olive oil. Massage kale with hands for 2-3 minutes until softened and darkened.
  5. In a small bowl, whisk together lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper. Slowly drizzle in remaining olive oil while whisking to emulsify dressing.
  6. Add roasted sweet potatoes, grilled chicken, sliced red onion, and toasted pumpkin seeds to the massaged kale. Drizzle with dressing and toss gently to combine.
  7. Top salad with crumbled feta cheese if using. Serve immediately or let sit for 10 minutes to meld flavors.

Notes

Massage the kale to soften its texture and reduce bitterness. Let chicken rest after grilling to retain juices. Roast sweet potatoes at high heat for caramelized edges. Whisk dressing oil in slowly to emulsify. Store components separately for meal prep and toss with dressing just before serving.

Nutrition

Keywords: grilled chicken salad, kale salad, roasted sweet potatoes, healthy salad, easy dinner, gluten-free, dairy-free option

Find it online: https://tastypierecipes.com/fresh-grilled-chicken-kale-salad-with-roasted-sweet-potatoes-easy-healthy-recipe/