Recipes
Sweet Potato, Kale and Chicken Salad
Ingredients:
2 Large Sweet Potatoes, cubed
1 Small Red Onion, cut in half and thinly sliced
2-3 Tbsp, Extra-Virgin Olive Oil
Sea Salt
Ground Black Pepper
½ C Dried Cranberries
½ C Crumbled Goat or Feta Cheese
¼ C Fresh Chopped Parsley
2 C Massaged Kale chopped in bite size pieces
2 C Chicken Breast (Use a Rotisserie Chicken or 2 roasted Chicken Breasts)
Dressing:
2 Tbsp Apple Cider Vinegar
1 Tbsp Dijon Mustard
1 Tbsp Honey
½ Tsp Ground Cumin
¼ Tsp Ground Paprika
¼ C Extra-Virgin Olive Oil
Directions:
Preheat oven to 400 degrees. On a large rimmed baking sheet, toss the sweet potatoes and red onion in oil and then season with salt and pepper.
Distribute them evenly on the baking sheet in a single layer. Bake until they are tender, about 30 min. Let cool for 10 minutes and then place in a large bowl.
While the potatoes and onions are baking, make the dressing. In a small bowl, whisk together the apple cider vinegar, Dijon mustard, honey and spices. Gradually pour in the olive oil while whisking until combined well. Add a little salt and pepper to season.
Now mix it all together! Toss the sweet potato and onion mixture with the chicken, kale, parsley, cranberries and goat cheese. Serve warm! Yum!!
You can add some walnuts for crunch and a great source of good fats!
