Sweet Potato, Apple and Kale Salad with Grilled Chicken

Sweet Potato, Apple and Kale Salad with Grilled Chicken

Sweet Potato, Apple and Kale Salad with Grilled Chicken

Yield: 
Serves 6
Ingredients: 
  • 1 pound bag 
    Baker Farms kale
  • 3 Cups 
    Georgia medium diced sweet potatoes
  • 2 teaspoons  
    Georgia pecan oil
  • 1 ½ teaspoons  
    Beautiful Briny Sea Campfire seasoning, roasted
  • 3 Cups 
    Georgia apples, skin on, medium diced
  • 1 Cup 
    Georgia pecans, coarse chopped & toasted
  • 1 Bunch 
    scallions, sliced
  • 2 Tablespoons 
    Georgia pecan oil
  • 6 each 
    4-ounce Georgia chicken breasts, grilled with Beautiful Briny Sea Campfire seasoning
  • DRESSING:
  • ½ Cup 
    Georgia pecan oil
  • ½ Cup 
    apple cider vinegar
  • 1 Teaspoon 
    Georgia honey
  • ½ - 1 teaspoon 
    Beautiful Briny Sea Campfire seasoning
Directions: 

Preheat oven to 350 degrees. Toss sweet potatoes with pecan oil and seasoning. Roast for 15-20 minutes, stirring once, until tender. Transfer sweet potatoes to a container and set aside.
In a large bowl, place kale. Drizzle with pecan oil and massage well to break down the fibers.
To assemble: Place 2 cups kale in a bowl or large plate. Top kale with sweet potatoes, apple, scallions and pecans. Slice chicken on bias and arrange on the side of the salad. Serve dressing on the side.

DRESSING:
Whisk all ingredients together.

Georgia Grown Ingredients

Proteins: