Curried Sweet Potato Chicken Salad with Cashews

Save Recipe
  • Level: Easy
  • Total: 35 min
  • Active: 25 min
  • Yield: 4 servings
  • Nutrition Info
Share This Recipe


1/2 small red onion, thinly sliced

1 1/2 pounds sweet potatoes, peeled and cut into 1-inch chunks

5 tablespoons extra-virgin olive oil

2 teaspoons Madras curry powder

Kosher salt and freshly ground pepper

Finely grated zest and juice of 1 lime

3 tablespoons mango chutney

4 cups baby kale blend

1/2 head Bibb lettuce, torn

2 cups shredded rotisserie chicken (about 12 ounces)

1 cup fresh mint and/or cilantro

1/3 cup salted roasted cashews, chopped


  1. Place a rimmed baking sheet in the oven and preheat to 425 degrees F. Cover the red onion with cold water in a small bowl and set aside. Toss the sweet potatoes with 2 tablespoons olive oil, the curry powder, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Spread the sweet potatoes in a single layer on the hot baking sheet and roast until tender and browned around the edges, 20 to 25 minutes.
  2. Meanwhile, whisk the lime zest and juice, mango chutney, remaining 3 tablespoons olive oil, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Drain the red onion and add to the bowl along with the kale, lettuce, chicken and half the herbs; toss to coat. Season with salt and pepper. Divide among bowls and top with the sweet potatoes, cashews and remaining herbs.