Chicken, Sweet Potato and Kale Salad

2 days ago 4

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By Aaron Hutcherson

This hearty kale crockery is filled with roasted saccharine potatoes and reddish onions, shredded chickenhearted breasts, and toasted walnuts. It's dressed with a maple-syrup-sweetened vinaigrette that packs a bully punch from ginger and garlic. (Use immoderate leftover vinaigrette to spirit thin proteins, roasted vegetables oregon further salads.) The look comes from an allergy-friendly cookbook, "In Good Health" by Rachel Riggs, and tin easy beryllium adapted to suit a fig of dietary needs.

Adapted from “In Good Health” by Rachel Riggs (Figure 1 Publishing, 2025).

Ingredients

measuring cup

Servings: 4 (makes 10 cups)

For the salad

2 mean saccharine potatoes (1 lb total), scrubbed and chopped into 1/2-inch cubes
1/2 tiny reddish bulb (3 1/2 ounces), thinly sliced
2 tablespoons extra-virgin olive oil
1/4 spoon good salt, positive much arsenic needed
1 lb cooked chickenhearted breast, shredded (3 cups)
One (4-to-5-ounce) bundle babe kale
3/4 cupful toasted walnut halves, chopped
Freshly crushed achromatic pepper

For the maple-ginger vinaigrette

1 ail clove, minced oregon finely grated
1/4 cupful extra-virgin olive oil
1/4 cupful unseasoned atom vinegar
1/4 cupful maple syrup
2 teaspoons minced oregon finely grated caller ginger
1/4 spoon good salt
1/8 spoon freshly crushed achromatic pepper

Nutritional Facts

Per serving (2 1/2 cups), utilizing 5 ounces of kale and fractional of the vinaigrette

Calories
578
Fat
30 g
Saturated Fat
4 g
Carbohydrates
37 g
Sodium
393 mg
Cholesterol
96 mg
Protein
41 g
Fiber
6 g
Sugar
13 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from “In Good Health” by Rachel Riggs (Figure 1 Publishing, 2025).

Tested by Aaron Hutcherson.

Published March 10, 2026