Kale-Sesame Chicken Salad

Total Time:
35 min
Prep:
5 min
Cook:
30 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons maple syrup (preferably grade B)
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup plus 2 tablespoons fresh lemon juice (from 2 to 3 lemons)
  • 1 pound skinless, boneless chicken breasts
  • 1 1/2 pounds sweet potatoes (about 2 large)
  • 2 firm apples (such as Cortland or Pink Lady)
  • 1 English cucumber
  • 1 5 -ounce package baby kale (about 8 cups)
  • 1 tablespoon sesame seeds
  • 1 tablespoon toasted sesame oil
  • Kosher salt and freshly ground pepper
  • 1 tablespoon chopped salted peanuts
Directions
  • Bring the soy sauce, maple syrup, red pepper flakes, 1/4 cup lemon juice and 1 cup water to a boil in a wide saucepan. Add the chicken in a single layer; reduce the heat to medium low. Cover and simmer, turning occasionally, until just cooked through, 10 to 15 minutes. Remove the chicken to a plate (reserve the liquid). Let cool, then shred.

  • Peel the sweet potatoes and cut into 1/2-inch cubes. Add to the liquid in the saucepan; cook over medium heat, stirring occasionally, until just tender, about 15 minutes. Transfer to a plate with a slotted spoon (reserve the liquid). Let the potatoes and liquid cool.

  • Cut the apples into matchsticks. Peel the cucumber, cut in half lengthwise and thinly slice. Combine the apples, cucumber, kale, sesame seeds, chicken, sweet potatoes and sesame oil in a large bowl. Toss with the reserved cooking liquid and the remaining 2 tablespoons lemon juice. Season with salt and pepper; sprinkle with the peanuts.

  • Photograph by Antonis Achilleos


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    This recipe is featured in:

    Healthy Weeknight Dinners