These hearty kale salads hold up well for 4 days, making them perfect for meal-prep lunches.
To keep the ingredients from getting soggy, dress this salad and top it with peanuts just before serving.
For a delicious vegan option, swap in roasted tofu for the chicken breast (see Associated Recipes).
Photo:Ali Redmond
Toss sweet potatoes with oil, salt and pepper in a large bowl.
Arrange the sweet potatoes in a single layer on the prepared baking sheet.
Roast, turning once, until tender and lightly browned and crispy on the outside, about 20 minutes.
Set aside to cool before assembling bowls.
Transfer 2 tablespoons peanut dressing into each of 4 small lidded containers; refrigerate for up to 4 days.
Divide kale among 4 single-serving containers (about 1 1/2 cups each).
Top each with one-fourth of the roasted sweet potatoes and 1/2 cup chicken.
Seal the containers and refrigerate for up to 4 days.
Just before serving, drizzle each salad with 1 portion of peanut dressing and toss well to coat.
Top with 1 tablespoon chopped peanuts.
Bring to a simmer over medium heat.
Transfer to a cutting board.
Let stand until cool enough to handle, then shred.
Allow to cool before adding to lunch containers.
Top salad with dressing and peanuts before serving.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
