Name: Warm Sweet Potato, Kale and Chicken Salad
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 2 ½ lb (1.1 kg) sweet potatoes, peeled and cubed (about 2 large potatoes); 4 oz (115 g) pancetta, diced; 1 tsp sweet paprika; 6 cups (360 g) kale, stems removed, leaves torn; 1 tbsp (15 ml) olive oil; 1 ¼ cups (215 g) cooked chicken, shredded; ¼ cup (25 g) roasted pecans; 3 tbsp (45 ml) mayonnaise; 1 tbsp (15 ml) white wine vinegar; 1 tbsp (15 ml) whole-grain mustard; 1 tsp (5 ml) maple syrup; 1 shallot, cut into thin rounds

Preparation

Salad
- With the rack in the middle position, preheat the oven to 425°F (220°C). Line a baking sheet with a silicone mat.
- On the baking sheet, combine the potatoes, pancetta and paprika. Season with salt and pepper. Bake for 20 minutes or until the potatoes are tender and golden, stirring halfway through.
- In a bowl, combine the kale and oil. Season with salt and pepper. Add the kale and chicken to the baking sheet. Bake for another 5 minutes. Adjust the seasoning.
Dressing
- Meanwhile, in a bowl, whisk together the mayonnaise, vinegar, mustard and maple syrup. Season with salt and pepper. Add the shallot and mix.
- Divide the salad among 4 shallow dishes. Sprinkle with the pecans. Drizzle with the dressing just before serving.

Warm Sweet Potato, Kale and Chicken Salad

Categories

Ingredients

Salad

Dressing

Preparation

Salad

Dressing

Personal Note

To help you with this recipe

RICARDO Silicone Whisk