Chicken, Sweet Potato, and Kale Salad with Maple Vinaigrette

There’s something wonderfully satisfying about a bowl that feels both comforting and fresh at the same time. This Chicken, Sweet Potato, and Kale Salad with Maple Vinaigrette is exactly that kind of dish. It comes together with a balance of roasted sweetness, lean protein, and sturdy greens, all brightened by a glossy maple-lemon vinaigrette. It’s perfect for busy weekdays when you want something nourishing, and it also scales beautifully for weekend meal prep. As you cook along, you’ll notice how the flavors become more harmonious as the dish rests—like friends settling into a shared table with space for everyone.

What you’ll get from this recipe is threefold: a satisfying main course that can stand on its own, crisp greens that stay appealing even after a light toss, and a dressing that ties everything together with a gentle sweetness and a citrusy zing. If you’re new to roasting sweet potatoes, you’ll be surprised how their edges caramelize and bring a soft contrast to the bite of kale and the tenderness of chicken. The best part is you can customize with toppings like feta or walnuts for extra crunch and tang.

Why You’ll Love This Chicken, Sweet Potato, and Kale Salad with Maple Vinaigrette

Imagine a bowl that feels both cozy and bright. That’s this salad. The roasted sweet potato adds a caramelized sweetness that complements the savory chicken, while kale offers sturdy greens that hold up to the vinaigrette without turning limp. The maple vinaigrette brings a gentle sweetness and a citrusy lift that makes every bite feel balanced rather than heavy. It’s versatile enough for a weeknight dinner, a lunch staple, or a meal-prep option that travels well in a jar. Plus, it’s a colorful centerpiece that looks as good as it tastes, which makes cooking feel a little more special, even on a busy day.

Ingredients for Chicken, Sweet Potato, and Kale Salad with Maple Vinaigrette

• 2 boneless skinless chicken breasts – protein source that keeps the salad hearty and satisfying.
• 2 small sweet potatoes – roasted to bring a caramelized, comforting sweetness.
• 4 cups curly kale, chopped – sturdy greens that hold up to dressing and toppings.
• 2 tablespoons olive oil – used for roasting potatoes and lightly sautéing chicken.
• 1 medium lemon – for fresh citrus juice to brighten the vinaigrette.
• 2 tablespoons maple syrup – the signature sweetness in the vinaigrette.
• 1 tablespoon Dijon mustard – emulsifier and tang to balance sweetness.
• 1 teaspoon salt – flavor enhancer for greens, chicken, and potatoes.
• 1/2 teaspoon black pepper – gentle heat and depth.
• 1/4 cup olive oil – base of the maple vinaigrette for a smooth gloss.
• 1 tablespoon apple cider vinegar – adds brightness to the dressing.
• Optional: feta cheese, crumbled – salty tang to contrast the sweetness.
• Optional: walnuts, toasted – extra crunch and a toasty flavor.

Step-by-Step Guide to Making Chicken, Sweet Potato, and Kale Salad with Maple Vinaigrette

1. Preheat the oven to 425°F (220°C). Dice the sweet potatoes into 1-inch cubes, toss with 1 tablespoon olive oil, salt, and pepper, and spread on a sheet pan. Roast 20–25 minutes until tender and caramelized, turning halfway.
2. Meanwhile, season the chicken breasts with a pinch of salt and pepper. In a skillet over medium-high heat, add a splash of olive oil and cook the chicken 6–7 minutes per side, or until the internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice.
3. Prepare the maple vinaigrette: whisk together maple syrup, Dijon mustard, lemon juice, apple cider vinegar, salt, and pepper. Slowly drizzle in the remaining 1/4 cup olive oil while whisking to emulsify.
4. Massage the chopped kale with a pinch of salt for 1–2 minutes to soften the leaves and reduce bitterness.
5. Assemble the salad: in a large bowl, combine kale, roasted sweet potatoes, and sliced chicken. Drizzle with vinaigrette and toss gently to coat everything evenly.
6. Finish with optional feta and/or walnuts. Serve immediately or refrigerate for 20–30 minutes for a cooler, crisper bite.

Timing & Preparation Details

• Active prep time: 15 minutes
• Roasting time for sweet potatoes: 20–25 minutes
• Chicken cooking time: about 12–14 minutes total, plus resting
• Chilling/resting: optional 20–30 minutes if you prefer a cooler salad
• Make-ahead tip: you can roast the sweet potatoes and cook the chicken in advance, then assemble with kale and vinaigrette right before serving.

Nutritional Snapshot

Per serving (approximate values):

• Calories: ~420
• Protein: ~28 g
• Carbohydrates: ~40 g
• Fat: ~14 g
• Fiber: ~6 g
• Sodium: ~420 mg

Frequently Asked Questions

Is it okay to make this salad ahead of time?

Yes. You can roast the sweet potatoes and cook the chicken ahead of time, then store them in the fridge. When you’re ready to eat, toss with kale and vinaigrette. For the best texture, add the kale just before serving to keep it crisp.

Can I customize the greens or toppings?

Absolutely. You can mix in other sturdy greens like romaine or spinach, or add toppings like avocado, toasted almonds, or crumbled feta to suit your taste. If you prefer a vegetarian version, substitute chickpeas or roasted chickpeas for protein.

What if I don’t have maple syrup?

You can substitute honey or agave nectar, or use a touch more lemon juice and a pinch of sugar to maintain the balance of sweetness in the vinaigrette.

Chicken, Sweet Potato, and Kale Salad with Maple Vinaigrette

A vibrant, hearty salad that blends roasted sweet potatoes, tender chicken, and sturdy kale with a glossy maple vinaigrette. This dish balances cozy, caramelized flavors with bright citrus and a touch of sweetness, making it perfect for a nourishing lunch or a colorful dinner. It comes together with simple steps, stove-to-salad versatility, and leftovers that taste just as good reheated or tossed fresh with crisp greens.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Servings 4

Ingredients

  

• 2 boneless skinless chicken breasts
• 2 small sweet potatoes
• 4 cups curly kale, chopped
• 2 tablespoons olive oil
• 1 medium lemon, juiced
• 2 tablespoons maple syrup
• 1 tablespoon Dijon mustard
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup olive oil (for vinaigrette)
• 1 tablespoon apple cider vinegar
• Optional feta cheese, crumbled
• Optional walnuts, toasted

Instructions

 

• Preheat the oven to 425°F (220°C). Peel and dice the sweet potatoes into 1-inch cubes. Toss with a tablespoon of olive oil, a pinch of salt, and pepper. Roast on a sheet pan for 20–25 minutes, turning once, until tender and caramelized.
• While the sweet potatoes roast, season the chicken breasts with a little salt and pepper. Heat a skillet over medium-high heat with a drizzle of olive oil. Cook the chicken for 6–7 minutes per side, or until it reaches an internal temperature of 165°F (74°C). Let rest for 5 minutes, then slice into strips.
• Make the maple vinaigrette: in a small bowl, whisk together maple syrup, Dijon mustard, lemon juice, apple cider vinegar, a pinch of salt and pepper, and 1/4 cup olive oil until emulsified.
• In a large bowl, massage the chopped kale with a tiny pinch of salt for 1–2 minutes to soften it. This helps the greens hold up to the vinaigrette without wilting.
• Assemble: add the roasted sweet potatoes and sliced chicken to the kale. Drizzle with the maple vinaigrette and toss to combine. If using, sprinkle feta and toasted walnuts on top for extra texture and flavor.
• Taste and adjust: add a little more lemon juice or maple syrup if you prefer brighter or sweeter notes. Serve immediately or chill for 20–30 minutes for a cooler, crunchy salad.