Kale Salad with Chicken and Sweet Potato
- 2 medium sweet potatoes, peeled and cut into half-moons
- 3 tablespoons olive oil, divided
- Salt and pepper
- 3/4 pound frozen breaded chicken tenders
- 4 teaspoons white-wine vinegar
- 1 tablespoon Dijon mustard
- 1 bunch Tuscan kale, tough stems and ribs removed, thinly sliced (about 6 cups)
- 1/2 cup toasted almonds, chopped
- This recipe is gluten-free
- This recipe is paleo
- Produce
- Almonds, toasted (1/2 cup)
- Sweet potatoes, medium (2)
- Tuscan kale (1 bunch)
- Meat
- Breaded chicken, frozen tenders (3/4 pound)
- Condiments
- Dijon mustard (1 tablespoon)
- White-wine vinegar (4 teaspoons)
- Cooking & Baking
- Olive oil (3 tablespoons)
- Salt and pepper (1)
Preparation
Read recipe preparation on marthastewart.com
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Recipe Stats
Published October 24, 2012 (3 months ago).
83 people saved this recipe.
