Baby Kale Chicken Salad with Crispy Sweet Potatoes
If you would like, you can add a couple of avocado slices to this salad.
easy lunch recipe, light recipe
1small sweet potatograted
2Tablespoonsbutterclarified butter or ghee (Whole 30 use Clarified butter or ghee)
4cupsbaby kaleor your favorite greens
2-3cupsroasted or rotisserie chickencubed
1/4cuproasted salted sunflower seeds
one poached egg per saladoptional
1/3cupextra virgin olive oil
juice of half a small lemon
pinchof sea salt
a few turns of freshly ground pepper
1/2teaspoonchipotle chili powder
Peel sweet potato and grate using a food processor or large holes on a cheese grater. Place a non stick pan on high heat and add butter, clarified butter or ghee, allow to melt.
As soon as pan and fat are hot add shredded potatoes. Use a spatula to stir, scraping potatoes off pan if they get stuck.
Cook until edges of sweet potatoes are browned 5-6 minutes, turning heat down to low when needed. When potato edges are brown and potatoes are cooked, turn off heat.
Sprinkle with a small pinch of sea salt and a couple turns of fresh black pepper. Stir and set aside.
The sweet potatoes will get crispier as they begin to cool.
Place all ingredients in a small bowl and whisk.
Lightly dress greens. Place one cup of baby kale on four plates, top with chicken, then sweet potatoes, then sunflower seeds. You may want to drizzle a little more dressing over the top. If adding a poached egg, add now.