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.
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.