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). Source: EatingWell.com, December 2019

Carolyn A. Hodges, R.D.
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Ingredients

Directions

  • Preheat oven to 425 degrees F. Line a rimmed baking sheet with foil; lightly coat with cooking spray. Set aside. Toss sweet potatoes with oil, salt and pepper in a large bowl.

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  • Arrange the sweet potatoes in a single layer on the prepared baking sheet. Roast, turning once, until tender and lightly browned and crispy on the outside, about 20 minutes. Set aside to cool before assembling bowls.

  • Transfer 2 tablespoons peanut dressing into each of 4 small lidded containers; refrigerate for up to 4 days.

  • Divide kale among 4 single-serving containers (about 1 1/2 cups each). Top each with one-fourth of the roasted sweet potatoes and 1/2 cup chicken. Seal the containers and refrigerate for up to 4 days.

  • Just before serving, drizzle each salad with 1 portion of peanut dressing and toss well to coat. Top with 1 tablespoon chopped peanuts.

Tips

Tip: To make shredded chicken breast, place 3/4 pound boneless, skinless chicken breast in a wide saucepan and add enough water to cover. Bring to a simmer over medium heat. Reduce heat to maintain a simmer, cover and cook until the chicken registers 165 degrees F at the thickest part, 12 to 15 minutes. Transfer to a cutting board. Let stand until cool enough to handle, then shred. Allow to cool before adding to lunch containers.

To make ahead: Refrigerate salad (except peanuts) and peanut dressing separately for up to 4 days. Top salad with dressing and peanuts before serving.

Nutrition Facts

393 calories; 15.4 g total fat; 2.7 g saturated fat; 60 mg cholesterol; 566 mg sodium. 746 mg potassium; 31.9 g carbohydrates; 5.9 g fiber; 8 g sugar; 30.4 g protein; 18504 IU vitamin a iu; 33 mg vitamin c; 59 mcg folate; 87 mg calcium; 2 mg iron; 77 mg magnesium; 2 g added sugar;