Curried Sweet Potato Chicken Salad with Cashews
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 500
- Total Fat
- 35 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 42 milligrams
- Sodium
- 889 milligrams
- Carbohydrates
- 38 grams
- Dietary Fiber
- 8 grams
- Protein
- 21 grams
- Sugar
- 10 grams
- Total: 35 min
- Active: 25 min
Ingredients
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
Directions
- 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.
- 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.