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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 Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 servings
Author Linda Spiker



  • 1 small sweet potato grated
  • 2 Tablespoons butter clarified butter or ghee (Whole 30 use Clarified butter or ghee)
  • 4 cups baby kale or your favorite greens
  • 2-3 cups roasted or rotisserie chicken cubed
  • 1/4 cup roasted salted sunflower seeds
  • one poached egg per salad optional


  • 1/3 cup extra virgin olive oil
  • 3 Tablespoons white balsamic
  • juice of half a small lemon
  • pinch of sea salt
  • a few turns of freshly ground pepper
  • 1/2 teaspoon chipotle chili powder


For salad:

  1. 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.
  2. As soon as pan and fat are hot add shredded potatoes. Use a spatula to stir, scraping potatoes off pan if they get stuck.
  3. 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.
  4. Sprinkle with a small pinch of sea salt and a couple turns of fresh black pepper. Stir and set aside.
  5. The sweet potatoes will get crispier as they begin to cool.

Make dressing:

  1. Place all ingredients in a small bowl and whisk.
  2. 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.
  3. Serve.