Roasted Sweet Potato, Chicken and Kale Salad
By: McCormick Kitchens
Made With:
A cozy, autumn-inspired bowl brings together roasted sweet potatoes and tender chicken with earthy kale, all boosted by a trio of Gourmet Garden™ Garlic, Ginger, and Jalapeño Stir-In Pastes and Lightly Dried Cilantro. It’s a wholesome, flavor-packed salad that comforts and energizes, perfect for a satisfying anytime meal.
A cozy, autumn-inspired bowl brings together roasted sweet potatoes and tender chicken with earthy kale, all boosted by a trio of Gourmet Garden™ Garlic, Ginger, and Jalapeño Stir-In Pastes and Lightly Dried Cilantro. It’s a wholesome, flavor-packed salad that comforts and energizes, perfect for a satisfying anytime meal.
Key products
Instructions
Instructions
- 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.
- 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.
- 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.
