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–+ servings

Chicken Kale Salad with Apples & Sweet Potatoes

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Serves: 6 servings
Prep Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes

Ingredients

Chicken Thighs

  • 2 lbs bonesless chicken thighs or substitute breast
  • 2 tbsp olive oil
  • 1 tbsp maple syrup
  • 2 tbsp dijon mustard
  • 1 tbsp paprika
  • Salt & pepper

Sweet Potatoes

  • 4 medium sweet potatoes cubed
  • Olive oil
  • 1/2 tsp cinnamon
  • Salt

Kale Salad

  • 12 oz bag shredded kale
  • 1 can chickpeas drained (15 oz)
  • 1 large apple cubed. I used honeycrisp
  • 1/3 cup walnuts

Dijon Vinaigrette

  • 1/3 cup olive oil
  • 1 1/2 tbsp dijon mustard
  • 1 1/2 tbsp maple syrup
  • 1 tbsp apple cider vinegar
  • Juice from 1/2 lemon
  • Salt & pepper to taste

Directions

  1. Preheat the oven to 400 F
  2. Add the cubed sweet potatoes to a large sheet pan. Drizzle with a little olive oil, 1/2 tsp of cinnamon and pinch of salt.
  3. In a bowl, toss the chicken with the olive oil, maple syrup, dijon mustard, paprika and salt & pepper. Once evenly coated, transfer the chicken to the sheet pan with the sweet potato.
  4. Bake the chicken and sweet potatoes for about 35-40 minutes.
  5. While that bakes, prepare the vinaigrette by adding the olive oil, maple syrup, apple cider vinegar, lemon juice and salt & pepper to a jar and shaking well.
  6. Add the kale and chickpeas to a large salad bowl and pour in 1/2 of the dressing. Massage the dressing in well with your hands or tongs.
  7. Once the chicken and sweet potato are ready, let them cool for 5 minutes. Dice the chicken and add it to the salad with the sweet potatoes, chopped apple and walnuts. Toss together with the remaining dressing and adjust salt as needed.
  8. Leftovers can be refrigerated for up to 5 days. This salad tastes delicious in a wrap with your favorite dipping sauce!