Roasted Sweet Potato, Chicken & Kale Salad with Cilantro

Roasted Sweet Potato, Chicken & Kale Salad with Cilantro

Serves 4
30 minutes
4 slices bacon
3/4 tsp yellow curry powder
2 (about 1 lb.) boneless skinless chicken breasts
2 medium sweet potatoes, cut into 1/2-in. pieces (about 4 cups)
1 cup water
1 tbsp Chunky Garlic Stir-In Paste
1 tbsp Lightly Dried Ginger
1 tbsp Lightly Dried Chili Pepper
2 tbsp Lightly Dried Cilantro , divided
2 tbsp balsamic vinegar
1-2 bunches (7oz) Baby kale or spinach, (about 8 cups)

Cook bacon in a large skillet.  Remove; drain on paper towel; set aside.


Sprinkle curry powder evenly on both sides of chicken breasts.  Add to skillet; cook 5-6 minutes per side; turning once until golden and cooked through.  Set aside; keep warm.


Add sweet potatoes to skillet on medium-high heat; cook 10 min. or until lightly browned, stirring frequently.  Add water, Gourmet Garden Garlic, Lightly Dried Ginger, Lightly Dried Chili Pepper and Lightly Dried Cilantro; stir.  Bring to a boil; simmer on medium-low for 10 min. or until sweet potatoes are tender, stirring occasionally.  Stir in balsamic vinegar.


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.

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