Kale-Sesame Chicken Salad
- Level: Easy
- Total: 35 min
- Prep: 5 min
- Cook: 30 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 434 calorie
- Total Fat
- 8 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 66 milligrams
- Sodium
- 604 milligrams
- Carbohydrates
- 60 grams
- Dietary Fiber
- 9 grams
- Protein
- 33 grams
- Level: Easy
- Total: 35 min
- Prep: 5 min
- Cook: 30 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 434 calorie
- Total Fat
- 8 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 66 milligrams
- Sodium
- 604 milligrams
- Carbohydrates
- 60 grams
- Dietary Fiber
- 9 grams
- Protein
- 33 grams
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.
