Roasted Chicken and Kale Salad with Crispy Sweet Potatoes, Apples, and Toasted Pecans

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Chicken and Kale Salad with Crispy Sweet Potatoes, Apples, and Toasted Pecans

YOUR SOLIN GENERATED RECIPE

Roasted Chicken and Kale Salad with Crispy Sweet Potatoes, Apples, and Toasted Pecans

This vibrant salad combines tender roasted chicken with hearty kale, crispy roasted sweet potatoes, fresh apple slices, and crunchy toasted pecans, all lightly dressed in a zesty lemon vinaigrette. The textures and flavors harmonize beautifully to create an uplifting meal perfect for lunch or dinner.

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NUTRITION

422kcal
Protein
40.0g
Fat
14.3g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

4 ounces Roasted Chicken Breast

2 cups Chopped Kale

1/2 cup Roasted Sweet Potato Cubes

1/2 medium Diced Apple

1 tablespoon Toasted Pecans

1 teaspoon Extra Virgin Olive Oil

1 teaspoon Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Season a 4-ounce chicken breast with salt and pepper, and roast in the oven until cooked through (about 20-25 minutes). Allow it to rest before slicing.

  • 3

    Dice a small sweet potato into cubes, toss with a pinch of salt and a few drops of olive oil, and roast on a baking sheet until tender and slightly crispy (about 20 minutes).

  • 4

    In a large bowl, massage the chopped kale with a drizzle of olive oil and a squeeze of lemon juice to soften the leaves.

  • 5

    Add the roasted sweet potato cubes, diced apple, and toasted pecans to the kale.

  • 6

    Slice the roasted chicken breast and arrange it over the salad.

  • 7

    Drizzle a little extra lemon juice over the salad, season with salt and pepper to taste, and gently toss to combine.

Roasted Chicken and Kale Salad with Crispy Sweet Potatoes, Apples, and Toasted Pecans

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Chicken and Kale Salad with Crispy Sweet Potatoes, Apples, and Toasted Pecans

YOUR SOLIN GENERATED RECIPE

Roasted Chicken and Kale Salad with Crispy Sweet Potatoes, Apples, and Toasted Pecans

This vibrant salad combines tender roasted chicken with hearty kale, crispy roasted sweet potatoes, fresh apple slices, and crunchy toasted pecans, all lightly dressed in a zesty lemon vinaigrette. The textures and flavors harmonize beautifully to create an uplifting meal perfect for lunch or dinner.

NUTRITION

422kcal
Protein
40.0g
Fat
14.3g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

4 ounces Roasted Chicken Breast

2 cups Chopped Kale

1/2 cup Roasted Sweet Potato Cubes

1/2 medium Diced Apple

1 tablespoon Toasted Pecans

1 teaspoon Extra Virgin Olive Oil

1 teaspoon Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Season a 4-ounce chicken breast with salt and pepper, and roast in the oven until cooked through (about 20-25 minutes). Allow it to rest before slicing.

  • 3

    Dice a small sweet potato into cubes, toss with a pinch of salt and a few drops of olive oil, and roast on a baking sheet until tender and slightly crispy (about 20 minutes).

  • 4

    In a large bowl, massage the chopped kale with a drizzle of olive oil and a squeeze of lemon juice to soften the leaves.

  • 5

    Add the roasted sweet potato cubes, diced apple, and toasted pecans to the kale.

  • 6

    Slice the roasted chicken breast and arrange it over the salad.

  • 7

    Drizzle a little extra lemon juice over the salad, season with salt and pepper to taste, and gently toss to combine.