Sweet Potato, Kale & Chicken Salad with Peanut Dressing


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).

Prep Time:
15 mins
Additional Time:
30 mins
Total Time:
45 mins
4 servings


  • 1 pound sweet potatoes (about 2 medium), scrubbed and cut into 1-inch cubes

  • 1 ½ teaspoons extra-virgin olive oil

  • ¼ teaspoon kosher salt

  • teaspoon ground pepper

  • 1/2 cup Peanut Dressing (see Associated Recipes)

  • 6 cups chopped curly kale

  • 2 cups shredded cooked chicken breast (see Tip)

  • ¼ cup chopped unsalted peanuts


  1. 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.

  2. 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.

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

  4. 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.

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


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.

Associated Recipe

Peanut Dressing

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 (per serving)

393 Calories
15g Fat
32g Carbs
30g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 393
% Daily Value *
Total Carbohydrate 32g 12%
Dietary Fiber 6g 21%
Total Sugars 8g
Added Sugars 2g 4%
Protein 30g 61%
Total Fat 15g 20%
Saturated Fat 3g 14%
Cholesterol 60mg 20%
Vitamin A 18504IU 370%
Vitamin C 33mg 37%
Folate 59mcg 15%
Sodium 566mg 25%
Calcium 87mg 7%
Iron 2mg 13%
Magnesium 77mg 18%
Potassium 746mg 16%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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