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, dress this salad and top it with peanuts just before serving. For a delicious vegan option, swap in roasted tofu for the chicken breast (see Associated Recipes).

active: 15 mins
total: 45 mins
Servings: 4


  • 1 pound sweet potatoes (about 2 medium), scrubbed and cut into 1-inch cubes
  • 1 ½ teaspoons extra-virgin olive oil
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon ground pepper
  • 1/2 cup Peanut Dressing (see Associated Recipes)
  • 6 cups chopped curly kale
  • 2 cups shredded cooked chicken breast (see Tip)
  • ¼ cup chopped unsalted peanuts


    Step 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.

    Step 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.

    Step 3

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

    Step 4

    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.

    Step 5

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

Associated Recipes

Peanut Dressing


Soy-Lime Roasted Tofu

Nutrition Facts

Serving Size: 1 container Per Serving: 393 calories; protein 30.4g; carbohydrates 31.9g; dietary fiber 5.9g; sugars 8g; fat 15.4g; saturated fat 2.7g; cholesterol 59.5mg; vitamin a iu 18503.5IU; vitamin c 33.3mg; folate 58.6mcg; calcium 87.2mg; iron 2.3mg; magnesium 76.8mg; potassium 746.2mg; sodium 566.2mg; thiamin 0.2mg; added sugar 2g. Exchanges:

3 lean protein, 2 1/2 fat, 1 1/2 starch, 1/2 vegetable


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