Baby Kale Chicken Salad with Crispy Sweet Potatoes

• Meat

  • 2 cups Roasted or rotisserie chicken

• Produce

  • 4 cups Baby kale
  • 1/2 tsp Chipotle chili, powder
  • 1/2 Lemon, juice of small
  • 1 Sweet potato, small

• Baking & Spices

  • 3 turns Pepper, freshly ground
  • 1 pinch Sea salt

• Oils & Vinegars

  • 1/3 cup Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/4 cup Sunflower seeds, roasted salted

• Dairy

  • 2 tbsp Butter

• Deli

  • 1 Egg per salad

• Other

  • 3 Tablespoons white balsamic

Found on theorganickitchen.org

Description

Ingredients

• Salad:
• 1 small sweet potato, grated
• 2 Tablespoons butter, clarified butter or ghee (Whole 30 use Clarified butter or ghee)
• 4 cups baby kale (or your favorite greens)
• 2-3 cups roasted or rotisserie chicken, cubed
• ¼ cup roasted salted sunflower seeds
• one poached egg per salad (optional)
• Dressing:
• ⅓ cup extra virgin olive oil
• 3 Tablespoons white balsamic
• juice of half a small lemon
• pinch of sea salt
• a few turns of freshly ground pepper
• ½ teaspoon chipotle chili powder

Directions

• For salad:
• Peel sweet potato and grate using a food processor or large holes on a cheese grater. Place a non stick pan on high heat and add butter, clarified butter or ghee, allow to melt.
• As soon as pan and fat are hot add shredded potatoes. Use a spatula to stir, scraping potatoes off pan if they get stuck.
• Cook until edges of sweet potatoes are browned 5-6 minutes, turning heat down to low when needed. When potato edges are brown and potatoes are cooked, turn off heat.
• Sprinkle with a small pinch of sea salt and a couple turns of fresh black pepper. Stir and set aside.
• The sweet potatoes will get crispier as they begin to cool.
• Make dressing:
• Place all ingredients in a small bowl and whisk.
• Lightly dress greens. Place one cup of baby kale on four plates, top with chicken, then sweet potatoes, then sunflower seeds. You may want to drizzle a little more dressing over the top. If adding a poached egg, add now.
• Serve.