Apple & Kale Roasted Chicken Salad
I admit, I was skeptical about adding those apples. But they actually make this salad pop! And just because I love them, I threw in some roasted sweet potatoes which, in my mind, puts it over the top! All the flavors tucked inside are topped off nicely with just a hint of Honey Balsamic. Not gonna lie, it was darn tasty!
The beauty of this salad is you can prep so many things ahead of time…the potatoes and the chicken in particular. Or, if you’re super short on time, a pre-roasted chicken from your local grocer will do, just make sure the quality can be accounted for…pasture raised, no antibiotics and no hormones please!
•4 cups finely chopped Kale
•1 sweet potato, cubed (small chunks)
•1 tbsp Coconut Oil, melted
•1 tsp sea salt
•1 red apple, diced
•2 green onions, thinly sliced
•2 cups roasted chicken, precooked and shredded
•Honey Balsamic Dressing (below)
Preheat oven to 425 degrees.
Toss the sweet potatoes with the olive oil and sea salt. Bake for 15-20 minutes until tender.
Toss the kale, sweet potato, apple, onions and chicken together.
Drizzle with 1-2 tbsp of Honey Balsamic dressing and toss just before serving (to taste).
HONEY BALSAMIC DRESSING
•1 cup Balsamic vinegar
•1 tbsp raw honey
In a small pot, bring the vinegar to a boil then reduce heat to low.
Simmer for a few minutes until it begins to coat a spoon slightly.
Stir in honey and remove from heat to cool.