Smart Honey-Mustard Chicken Chop Salad
with Kale and Roasted Sweet Potato
This lighter version of a cobb salad, hits all the notes! Perfectly roasted chicken, creamy sweet potatoes, crunchy kale and sweet apples. Tossed in zippy honey mustard dressing, this dinner is a winner!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Chicken Breasts
1 tbsp
Dijon Mustard
(Contains: Mustard May contain traces of: Fish, Milk, Sesame, Egg, Wheat, Crustaceans, Soy, Gluten, Sulphites)
2 unit(s)
Honey
56 g
Kale, chopped
7 g
Zesty Garlic Blend
(Contains: Sulphites May contain traces of: Milk, Sesame, Wheat, Soy, Mustard, Peanuts, Tree nuts)
2 tbsp
White Wine Vinegar
(Contains: Sulphites May contain traces of: Fish, Milk, Sesame, Egg, Wheat, Soy, Mustard)
1 unit(s)
Gala Apple
2 unit(s)
Sweet Potato
¼ cup
Goat Cheese, crumbled
(Contains: Milk)
Not included in your delivery
1.83 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 425°F.
Wash and dry all produce. - Cut sweet potatoes into 1/2-inch pieces. To a parchment-lined baking sheet, add potatoes, half the Zesty Garic Spice Blend and 1/2 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1/2 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 16-18 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, switching baking sheet positions halfway through.)
- Meanwhile, add honey and Dijon to a small bowl. Stir to combine, then set aside.
- Pat chicken dry with paper towels. Season with remaining Zesty Garlic Spice Blend, salt and pepper.
- Heat a large non-stick pan over medium-high. Add 1/2 tbsp (1 tbsp) oil.
- When hot, add chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook 1-2 min per side, until golden.
- Transfer chicken to a parchment-lined baking sheet.
- Spoon over half the honey-Dijon sauce.
- Roast in the bottom of the oven for 10-12 min, until cooked through.**
- Meanwhile, to a large bowl, add kale and 1 tsp (2 tsp) oil. Season with salt and pepper. Using your hands, massage kale to coat in oil.
- Cut apple into 1/4-inch pieces.
- Add vinegar and 1/2 tbsp (1 tbsp) to remaining honey-Dijon, then whisk to combine.
- Once sweet potatoes are tender, add potatoes and apples to the large bowl with kale.
- Add honey-Dijon dressing over kale mixture. Toss to combine. Season with salt and pepper.
- Thinly slice chicken.
- Divide salad between plates.
- Sprinkle goat cheese over salad.
- Top salad with chicken.
