This high protein delicious and hearty salad is perfect for meal prepping lunches for work or weeknight meals. We guarantee once you’ve tried this easy Sweet Potato, Kale, & Chicken Salad with Peanut Dressing you’ll be making it on the regular.
NUTRITIONAL INFO PER SERVE (4 serves)
393 Cal | 15.4g Fats | 31.9g Carbs | 30.4g Protein
Ingredients:
- 450g Sweet potatoes (about 2 medium), scrubbed and cut into 1-inch cubes
- 1 ½ teaspoon extra-virgin olive oil
- ¼ teaspoon kosher salt- ¼ teaspoon sea salt
- 1/8 teaspoon ground pepper
- ½ cup Peanut Dressing (see below for ingredients and directions)
- 6 cups chopped curly kale
- 2 cups shredded cooked chicken breast
- ¼ chopped unsalted peanuts
Directions for the salad:
Step 1
Preheat oven to 218 C. Line rimmed baking with foil; lightly coat with cooking spray. Set aside. Toss sweet potatoes with oil, salt, and pepper in a 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 bowl.
Step 3
Transfer 2 tablespoons of peanut butter 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 ½ cups each.) Top each with one-fourth of the roasted sweet potatoes and ½ cup of chicken.
Seal the containers and refrigerate them for up to 4 days.
Step 5
Just before serving, drizzle each salad with 1 portion of peanuts dressing and toss well to coat. Top with 1 tablespoon chopped peanuts.
Directions for the Peanut Dressing:
Step 1
Whisk peanut butter, tamari (or soy sauce), lime juice, water, honey, and garlic in a jar.
For another healthy meal prepping recipe idea take a look at Grilled Prawn Meal Prep Bowls
