Roasted Sweet Potato, Chicken & Kale Salad with Cilantro

Roasted Sweet Potato, Chicken & Kale Salad with Cilantro

  • 15m

    prep time

  • 40m

    Cook Time

  • 12





Nutrition information

Nutrition information coming soon.


  • 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,Gou rmet Garden Garlic Stir-In Paste, Gourmet Garden Lightly Dried Ginger, Gourmet Garden Lightly Dried Chili Pepper and Gourmet Garden 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.