YOUR SOLIN GENERATED RECIPE
Roasted Sweet Potato, Apple, and Kale Salad with Toasted Pecans and Grilled Chicken
Enjoy a vibrant and hearty salad featuring tender cubes of roasted sweet potato, crisp apple chunks, and nutrient-dense kale, all elevated by the savory touch of grilled chicken. Finished with a sprinkle of toasted pecans and a zesty lemon-olive oil dressing, this dish offers a balanced blend of textures and flavors that will satisfy both your taste buds and your nutritional goals.
INGREDIENTS
1 small Sweet Potato (roasted)
1 medium Apple (chopped)
2 cups chopped Kale
3 ounces Grilled Chicken Breast
0.5 ounce Toasted Pecans
1 tablespoon Lemon Juice
1 teaspoon Extra Virgin Olive Oil
PREPARATION
Preheat your oven to 400°F. Pierce the sweet potato with a fork and roast it until tender, about 35-40 minutes. Once cooled, dice into bite-sized cubes.
While the sweet potato is roasting, prepare the kale by removing the tough stems and chopping it into small pieces. Place the kale in a large bowl.
Core and dice the apple into small chunks. Add the apple to the kale.
Slice or shred the grilled chicken breast into bite-sized pieces and add to the bowl.
In a small dry skillet over medium heat, lightly toast the pecans until fragrant, about 3-4 minutes. Be sure to stir frequently to avoid burning.
In a small bowl, whisk together the lemon juice and extra virgin olive oil to create a light dressing.
Combine the roasted sweet potato with the kale, apple, and chicken. Drizzle the dressing over the salad and toss gently to coat evenly.
Sprinkle the toasted pecans over the top for added crunch and serve immediately or chilled.