Kale Sweet Potato Chicken Salad With A Mango Chipotle Dressing is a delicious and healthy dish that combines a variety of flavors and textures to create a satisfying meal.
The base of the salad is a bed of fresh, nutrient-rich kale, which is then topped with tender breaded chicken and roasted sweet potatoes for a hearty protein and vegetable component.
The star of the dish is the tangy and spicy Mango Chipotle Dressing, which adds a burst of tropical sweetness and a subtle kick of heat.
The combination of these ingredients creates a well-balanced and flavorful salad that is perfect for lunch or dinner.
This dish is not only delicious, but also packed with vitamins, minerals, and antioxidants, making it a nutritious and flavorful option for any meal.
Kale Sweet Potato Chicken Salad With A Mango Chipotle Dressing
For The Chicken
1 lb chicken thighs, boneless, skinless, chopped into bite sized pieces
1 1/2 cups panko breadcrumbs
1 large egg
1 tablespoon mayonnaise
1 1/2 tablespoons dijon mustard
1 tablespoons corn starch
1 teaspoon harissa powder
1/2 tsp salt
1/4 teaspoon black pepper
For The Vegetables
1 bunch curly kale, ribs removed, greens chopped
2 medium sweet potatoes, peeled, chopped into 1-inch pieces
1 tablespoon olive oil
1/2 teaspoon each salt and pepper
For The Dressing
1 cup Mango Chipotle Dressing – Find Recipe HERE
1/2 cup cashews, chopped
Preheat oven to 400 degrees
Line two large baking sheets with a silicone sheet or aluminum foil. Set aside.
To a large bowl add the olive oil, salt and pepper with the sweet potato pieces. Toss until well coated. Set aside.
To a large mixing bowl, add and mix together the egg, mayonnaise, mustard, corn starch, harissa, salt and pepper.
Next, add chicken thigh pieces and mix with wet mixture until well coated. Add the breadcrumbs and continue to mix chicken until well coated.
Add breadcrumb coated chicken pieces to one prepared baking sheet and spread evenly over surface.
To the remaining baking sheet add the sweet potato pieces and spread evenly over surface.
Place both baking sheets into oven. Place timer for 20 minutes.
Remove baking sheet with sweet potatoes after 12 minutes. They are done when forked with little resistance. Set aside to cool.
Time remaining on timer should be 8 minutes. Remove baking sheet with chicken pieces. Set aside to cool.
Place timer for 12 minutes. When time is up. Remove baking sheet with sweet potato pieces. They are done when forked with little resistance.
Place timer for 8 minutes and continue cooking chicken pieces.
To a large salad bowl add dressing and chopped cashews. Next add kale, sweet potatoes and chicken. Mix until everything is evenly coated with the Mango Chipotle Dressing.
Try These Kale & Sweet Potato Favorites
- Purple Sweet Potato Kale Cashew & Chicken Salad
- Middle Eastern-Style Chicken And Sweet Potato Salad With Pomegranate Dressing
- Sweet Potato Stew With Chickpeas & Hardy Greens
More Deliciously Yummy Recipes
- The Culinary Evolution Of Pesto Sauce
- How To Stop Your Homemade Vinaigrette From Separating
- Roasted Cherry Tomatoes With Garlic And Thyme
- Pork Chops With Roasted Pepper Mojo
- Oven-Charred Broccoli With Pistachios And Parmesan
Thanks for reposting. I hope you get a chance to make this for yourself. It’s really delicious 😋