Roasted Sweet Potato, Chicken & Kale Salad with Cilantro

  • 15m

    prep time

  • 40m

    Cook Time

  • 13





  • 4 slices bacon
  • ¾ teaspoon yellow curry powder
  • 1 lb bonless skinless chicken breasts
  • 2 medium sweet potatoes, cut into ½-in pieces
  • 1 cup water
  • 1 tablespoon Gourmet Garden Chunky Garlic, Stir-In Paste
  • 1 tablespoon Gourmet Garden Ginger, Lightly Dried
  • 1 tablespoon Gourmet Garden Chili Pepper, Lightly Dried
  • 2 tablespoon Gourmet Garden Cilantro, Lightly Dried,
  • 2 tablespoon balsamic vinegar
  • 7 ounces baby kale or spinach

Nutrition information (per Serving)

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.