Baby Kale Chicken Salad with Crispy Sweet Potatoes
If you would like, you can add a couple of avocado slices to this salad.
Course
Salad
Cuisine
American
Keyword
easy lunch recipe, light recipe
Prep Time10minutes
Cook Time5minutes
Total Time15minutes
Servings4servings
AuthorLinda Spiker
Ingredients
Salad:
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
Dressing:
1/3cupextra virgin olive oil
3Tablespoonswhite balsamic
juice of half a small lemon
pinchof sea salt
a few turns of freshly ground pepper
1/2teaspoonchipotle chili powder
Instructions
For salad:
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.
Make dressing:
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.