Roasted Sweet Potato, Chicken & Kale Salad with Cilantro

15 m
Prep Time
40 m
Cook Time

Servings: 4


  • 4 slices bacon
  • 1/4 teaspoon (4 milliliters) yellow curry powder
  • 1 pound (500 grams) bonless skinless chicken breasts
  • 2 medium sweet potatoes, cut into 1/2-inch (1-cm) pieces
  • 1 cup (250 milliliters) water
  • 1 tablespoon (15 milliliters) Gourmet Garden Chunky Garlic, Stir-In Paste
  • 1 tablespoon (15 milliliters) Gourmet Garden Ginger, Lightly Dried
  • 1 tablespoon (15 milliliters) finely chopped fresh jalapeno pepper
  • 2 tablespoon (30 milliliters) Gourmet Garden Cilantro, Lightly Dried, divided
  • 2 tablespoon (30 milliliters) balsamic vinegar
  • 1 package (142 grams) baby kale or spinach


(per Serving)

Nutrition information coming soon


  • 1 Cook bacon in a large skillet. Remove; drain on paper towel; set aside.
  • 2 Sprinkle curry powder evenly on both sides of chicken breasts. Add to skillet; cook 5 to 6 minutes per side; turning once until golden and cooked through. Set aside; keep warm.
  • 3 Add sweet potatoes to skillet on medium-high heat; cook 10 minutes or until lightly browned, stirring frequently. Add water, Gourmet Garden Garlic, Lightly Dried Ginger, jalapeno, and Lightly Dried Cilantro; stir. Bring to a boil; simmer on medium-low for 10 minutes, or until sweet potatoes are tender, stirring occasionally. Stir in balsamic vinegar.
  • 4 Toss kale with warm sweet potato mixture. Slice chicken; add to salad and top with reserved bacon. Sprinkle with remaining Lightly Dried Cilantro. Serve immediately.