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).

Carolyn A. Hodges, R.D.
Source:, December 2019


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

Nutrition Facts

392.8 calories; protein 30.4g 61% DV; carbohydrates 31.9g 10% DV; exchange other carbs 2; dietary fiber 5.9g 24% DV; sugars 8g; fat 15.4g 24% DV; saturated fat 2.7g 13% DV; cholesterol 59.5mg 20% DV; vitamin a iu 18503.5IU 370% DV; vitamin c 33.3mg 56% DV; folate 58.6mcg 15% DV; calcium 87.2mg 9% DV; iron 2.3mg 13% DV; magnesium 76.8mg 27% DV; potassium 746.2mg 21% DV; sodium 566.2mg 23% DV; thiamin 0.2mg 18% DV; added sugar 2g.