Roasted Sweet Potato, Chicken & Kale Salad with Cilantro

15 m
Prep Time
40 m
Cook Time
11
Ingredients
4
Servings

Ingredients

NUTRITION INFORMATION

(per Serving)

This recipe has no significant nutritional value.

Preparation

  • 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 5-6 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 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.
  • 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.

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