This kale chicken salad is perfect for when you want to impress your guests with a nutrient dense, but delicious salad. It is full of fiber, healthy carbohydrates, protein, and fats. I love to serve this with rotisserie chicken, but it would also pair well with salmon, shrimp, or a white fish. The dressing is a creamy tahini honey mustard dressing that pairs so well with the sweet potatoes and crispy beans.
Serves: 6
For the Salad:
2 sweet potatoes, cut into fry shapes
1 can white cannellini beans, drained
1 avocado, sliced
1 cup herbed goat cheese, crumbled
3 tbsp olive oil
2 tbsp sesame seeds
1 ½ tsp chili powder
2 tsp paprika
1 tsp cumin
1 tsp garlic powder
About 6 cups kale, chopped
1-2 Persian cucumbers, chopped
1 cup cherry tomatoes, slices
½ cup parsley, chopped
⅓ cup dill, chopped
A protein of Choice: I honestly buy a rotisserie chicken for this recipe, and it is PERFECT! Other good options would be salmon, cod, or shrimp!
For the Dressing:
⅓ cup extra virgin olive oil
3 tbsp dijon mustard
2 tbsp tahini
2 tbsp honey
2 tbsp apple cider vinegar
Juice of 1 lemon
2 cloves garlic
Method:
1. Preheat the oven to 425 degrees Fahrenheit.
2.Line a baking sheet with parchment paper.
Toss the sweet potato and beans in the olive oil, chili powder, paprika, cumin, and garlic powder in a large bowl. Add a few shakes of salt and pepper.
3.Add the mixture to your baking sheet and roast for about 45 minutes, stirring halfway through. We want the beans to crisp up and the sweet potato to be nice and soft, like a sweet potato fry.
4.In a mason jar or tupperware, combine all of the dressing ingredients.
5.Massage the kale with about ⅓ of the dressing and a pinch of coarse sea salt. You want the kale to be soft (this makes it easier to digest!)
6.Add the cucumber, herbs, tomatoes, sweet potato, and white beans. Toss to combine.
7.Top with sesame seeds, avocado slices, and goat cheese.
8.Enjoy!
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