Go Back
–+ servings

Chicken kale salad with sweet potatoes and beans

Healthy chicken and kale salad loaded with chick peas, white beans, sweet potatoes, mandarin oranges, and cashews
Print Pin
Course: Salad
Cuisine: American
Keyword: beans, chicken, healthy, kale, oranges, sweet potato
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 people
Calories: 494kcal
Cost: $20

Ingredients

For chicken

  • 1 pound chicken tenders shredded
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1 tsp pepper
  • 2 tbsp chicken seasoning

For salad

  • 1 sweet potato pealed, cut in 1 inch cubes
  • 1 tbsp olive oil
  • 15.5 oz chick peas
  • 15.5 oz great northern beans
  • 1 kale bunch slightly, wilted
  • 1/2 cup cashews toasted
  • 15 oz mandarin oranges

For dressing

  • 1/2 cup plain greek yogurt
  • 1 tbsp honey
  • 2 tbsp white wine vinegar
  • 5 oz mandarin orange juice
  • 1 pinch of salt

Instructions

  • Pre heat oven to 350 degrees. Add olive oil and chicken seasoning and toss the chicken tenders then bake for 40 minutes or until internal temp reads 165 degrees. Add oil to cubed sweet potatoes and cook along with the chicken but keep them seperate. Cook potatoes for 30 minutes and set aside. Shred the chicken and set aside.
  • Rinse your kale and pat dry. Add to a heated pan for just a few minutes tossing constantly. You don't want to cook the kale, just wilt it ever so slightly. Set aside.
  • Add chick peas and beans to a skillet on low heat. You only want to warm them.
  • Toast the cashwes until slightly brown.
  • Add chicken, kale, sweet potatoes, beans and chick peas to a large bowl. Top with mandarin oranges and toasted cashews then serve!

Notes

  1.  

Nutrition

Serving: 13.5oz | Calories: 494kcal | Carbohydrates: 61g | Protein: 34g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 322mg | Potassium: 1182mg | Fiber: 14g | Sugar: 17g | Vitamin A: 6856IU | Vitamin C: 34mg | Calcium: 179mg | Iron: 6mg