Middle Eastern-style Chicken And Sweet Potato Salad With Pomegranate Dressing is a flavorful dish that fuses together different ingredients and flavors from the Middle East.
The leafy green used for this salad is Dino kale. It’s distinguishable by its dark green, bumpy leaves and long, slender stems.
Dino kale has a slightly sweeter, milder taste compared to other types of kale. Its leaves are sturdier, less curly, easier to chop, and lastly, it can maintain its crispness and flavor even after being cooking.
The roasted sweet potatoes are coated with the warm earthy notes of cumin and black pepper enhancing the root vegetables sweetness.
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The roasted chicken pieces are breaded and seasoned with an aromatic Middle Eastern spice mix called za’atar. The spices include sumac, dried thyme, oregano, marjoram and toasted sesame seeds.
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Try This Brussels Sprouts With Za’atar & Pomegranate Molasses
The addition of a pomegranate molasses dressing mixed with coriander and lemon juice adds a tart citrusy but sweet flavor.
This combination of flavors creates a harmonious balance of sweet and savory making every bite a burst of deliciousness.
The salad is topped with pistachios and goat cheese.
Middle Eastern-Style Chicken And Sweet Potato Salad With Pomegranate Dressing
For The Meat
1 pound (about 4 medium sized) chicken thighs, boneless, skinless (about 3 cups chopped)
2 large eggs
1 tablespoon corn starch
1 teaspoon granulated garlic powder
1 1/2 teaspoon za’atar
1 teaspoon Himalayan salt
1 cup bread crumbs, panko-style, plain
For The Sweet Potatoes
1 pound (3 cups chopped) sweet potatoes, peeled, cut into even bite sized pieces (about 3 medium sized)
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon Himalayan salt
For The Dino Kale
1 small bunch dino kale, chopped (about 4 cups chopped)
1 teaspoon Himalayan salt
Juice of 1/2 lemon
For The Dressing
1/3 cup olive oil
3 tablespoons pomegranate molasses
2 teaspoons ground coriander
1 tablespoon lemon juice
Salad Garnishings
1/3 cup pistachios
1/2 cup goat cheese, crumbled
Preheat oven 425 degrees
Prepare two baking sheets with silicone baking sheets or aluminum foil and set aside.
Preparing The Meat
In a large pie plate, add eggs and whisk until whites and yokes are combined. Add granulated garlic, za’atar, salt and cornstarch and whisk to combine well.
Add chopped bite sized chicken thigh pieces and mix to coat.
Add panko breadcrumbs to a large bowl. With a large spoon with holes, scoop egg coated chicken pieces (allowing excess egg mixture to drip off) in batches to bowl with breadcrumbs.
Mix chicken pieces until well coated with crumbs. Spoon chicken to a baking sheet and spread evenly over surface.
Preparing The Sweet Potatoes
Next add chopped sweet potatoes to a large bowl. Add olive oil, cumin, black pepper and salt. Mix well to coat vegetable pieces. Spoon to the remaining baking sheet and spread evenly over surface.
Place both baking sheets into preheated oven. Place timer for 12 minutes. Remove sweet potatoes and test for doneness with a fork. There should be a little resistance. Set aside to cool.
Set timer for 12-15 minutes and continue cooking chicken.
Preparing The Kale
Meanwhile, add chopped kale to a large salad bowl. Squeeze 1/2 lemon over kale and add 1 teaspoon salt. With your clean hands, mix kale to coat with lemon juice. Set aside.
When chicken is done (it should be a bite crispy) remove from oven and using kitchen tongs place chicken pieces on a large plate and set aside to cool. Do not turn off oven.
Add kale to a colander and rinse with water, drain well. Add kale to the baking sheet used for cooking chicken. Evenly spread over surface. Place in oven for 5 minutes.
After 5 minutes, open oven door to smell the vegetables aroma, which you should slightly. If you do, remove from oven. If not, close door and continue cooking another 2-3 minutes.
When done, removed from heat, add kale to a large salad bowl. Let cool about 5-10 minutes.
Preparing The Dressing
Meanwhile, add olive oil, pomegranate molasses, coriander and lemon juice to a small mason jar. Place lid, tighten and shake to combine dressing ingredients.
Next, add sweet potato and chicken pieces to salad bowl with kale. Pour dressing over salad and mix to combine. Garnish with pistachios and goat cheese. Plate and serve.
Try These Recipe Favorites With Kale
- Red Kale Beets and Sweet Cilantro Vinaigrette
- Moroccan Three Bean and Kale Soup
- Cider Braised Chicken With Apples and Kale
- One Skillet Creamy Gnocchi With Italian Sausage & Kale
More Deliciously Yummy Recipes
- Roasted Sweet Potatoes With White Miso and Maple Syrup
- Guide To Cooking With Salt
- Fruit-Based Seasonings You Use Every Day Without Even Realizing It
- Easy Chicken Tinga Tostadas: A Flavor-Packed Mexican Classic with an Asian Twist
- Roasted Sweet Potatoes And Chickpeas with Feta, Pomegranate And Maple Tahini
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