Sweet Potato Kale & Chicken Salad with Peanut Dressing
These hearty kale salads hold up well for 4 days, making them perfect for meal-prep lunches. To keep the ingredients from getting soggy, dress this salad and top it with peanuts just before serving. For a delicious vegan option, swap in roasted tofu for the chicken breast (see Associated Recipes).
Ingredients
- 1 pound sweet potatoes (about 2 medium), scrubbed and cut into 1-inch cubes
- 1 ½ teaspoons extra-virgin olive oil
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground pepper
- 1/2 cup peanut dressing
- 6 cups chopped curly kale
- 2 cups shredded cooked chicken breast (see tip)
- ¼ cup chopped unsalted peanuts