Sweet Potato, Kale & Chicken Salad with Peanut Dressing

This is an easy recipe since you can use a roasted chicken from the market, shred the kale, and roast the sweet potatoes. The peanut dressing takes 5 minutes to prepare and you can use leftovers for a summer noodle dish or chicken skewers. These hearty kale salads hold up well for 4 days, making them perfect for meal-prep lunches. To keep the ingredients from getting soggy, dress this salad and top it with peanuts just before serving. For a delicious vegan option, swap in roasted tofu for the chicken breast. Chicken breast is a great source of lean protein. Kale is one of the healthiest greens you can eat, providing loads of antioxidants, vitamins, minerals, and fiber. And sweet potatoes are also a great source of fiber and immune-boosting nutrients.

Makes: 4 servings
Time to cook: 45 minutes (15 minutes prep)

Ingredients

· 1 pound sweet potatoes (about 2 medium), scrubbed and cut into1-inch cubes

· 1 ½ teaspoons extra-virgin olive oil

· ¼ teaspoon kosher salt

· ⅛ teaspoon ground pepper

· 1/2 cup Peanut Dressing

· 6 cups chopped curly kale

· 2 cups shredded cooked chicken breast (see Tip)

· ¼ cup chopped unsalted peanuts

Peanut Dressing

· ½ cup smooth unsweetened natural peanut butter

· ¼ cup reduced-sodium tamari or soy sauce

· ¼ cup fresh lime juice

· 2 tablespoons water

· 1 tablespoon honey

· 1 teaspoon minced garlic

Cooking Instructions

1. 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.

2. 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.

3. To make the peanut dressing, whisk peanut butter, tamari (or soy sauce), lime juice, water, honey and garlic in a jar.

4. Transfer 2 tablespoons peanut dressing into each of 4 small lidded containers and refrigerate for up to 4 days.

5. 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.

6. Just before serving, drizzle each salad with 1 portion of peanut dressing and toss well to coat. Top with 1 tablespoon chopped peanuts.

Nutrition per serving
393 calories; 15 grams fat; 3 grams saturated fat; 32 grams carbohydrates; 6 grams dietary fiber; 2 grams sugar; 30 grams protein; 566 milligrams sodium.

Recipe by Carolyn Hodges, Eatingwell.com

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