Overview

This salad is bright and colourful. It is packed full of nutrients that will leave your body feeling nourished and satisfied.

Kale and Sweet Potato Salad With Chicken

Ingredients

• 2 tsp olive oil
• 2 tsp balsamic vinegar
• 1 large sweet potato, diced
• 2 carrots, cut into full moons
• 1 red onion, sliced
• 1 bunch kale, washed and shredded
• 1 red tomatoes, diced
• ½ cucumber, diced
• ¼ cup fresh parsley, finely chopped
• ¼ cup fresh mint, finely chopped
• 500g chicken breast, diced
• 2 tbsp garlic and herb seasoning

Method

1. Preheat the oven to 180 degrees C. Line a baking tray with parchment paper.
2. Add sweet potato, carrot, and onion to the baking tray. Add 1 tsp olive oil and season with salt and pepper. Using your hands run to coat the vegetables. Bake for 40-45 minutes.
3. Meanwhile, add the kale to a bowl. Add the remaining olive oil, apple cider vinegar and season with salt and pepper. Using your hands massage the kale for 3-5 minutes until it is soft. Add the tomato, cucumber, parsley, and mint. Stir to combine and set aside.
4. Add the garlic and herb seasoning to the chicken. Heat a frying pan to medium-high heat. Cook the chicken until it is golden on the outside and cooked in the middle.
5. Once the sweet potato, carrot and onion are cooked add to the kale salad mix.
6. Add salad to serving bowls and top with chicken. 

Calories & Macros

Makes 4 serves

Per serve.

Calories: 267

Protein: 45g

Carbohydrates: 23g

Fat: 5g

Recipes. Lunch. Gluten Free. Salad. Breakfast. Dinner. Savoury.