Roasted Sweet Potato, Chicken & Kale Salad

15 m
Prep Time
40 m
Cook Time

Servings: 4



(per Serving)

Nutrition information coming soon


  • 1 Cook bacon in large skillet on medium heat. Remove; drain on paper towel; set aside. Sprinkle curry powder evenly on both sides of chicken breasts.  Add to skillet; cook 5 to 6 minutes per side until golden and cooked through (internal temp should reach 165°F).  Set aside; keep warm.
  • 2 Add sweet potatoes to skillet; cook on medium-high heat 10 minutes or until lightly browned, stirring frequently. Stir in water, Garlic Paste, Ginger Paste, Jalapeno Paste and 1 tablespoon of the Lightly Dried Cilantro. Bring to boil. Reduce heat to medium-low; simmer 10 minutes or until sweet potatoes are tender, stirring occasionally. Stir in balsamic vinegar.
  • 3 Toss kale with warm sweet potato mixture in large serving bowl.  Slice chicken; layer over kale salad. Crumble bacon and sprinkle over top. Garnish with remaining 1 tablespoon Lightly Dried Cilantro. Serve immediately.