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warm kale and sweet potato salad with thai-peanut dressing

Servings: 2 salads
Author: Taylor Ellingson

Ingredients

for the salad:

  • 1 tablespoon sesame or olive oil
  • 1 large sweet potato diced
  • 1 red bell pepper diced
  • 1 cup snow peas sliced
  • 2 bunches or 6-8 cups of chopped of kale this might seem like a lot but the kale will wilt down when it is lightly steamed
  • 1 large chicken breast cooked and shredded

for the dressing:

  • 1 tablespoon sesame oil
  • 1 teaspoon Sriracha more if you like it spicy
  • 1 tablespoon honey
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon peanut butter
  • peanuts and chopped cilantro for topping

Instructions

  • In large skillet, heat oil over medium-high heat.
  • Add sweet potatoes and cook 3-4 minutes, until they are beginning to soften.
  • Add bell peppers and cook 5 more minutes, until both the sweet potatoes and bell peppers are almost finished cooking.
  • Add snow peas and kale and stir well to distribute oil. I also like to add 1-2 tablespoon of water and then cover, to the let the kale steam a bit to cook. This usually takes just 1 minute.
  • Once the kale leaves are bright green, remove from heat.
  • Add chicken to salad mixture.
  • To make the dressing, combine sesame oil, Sriracha, honey, soy sauce, rice vinegar, and peanut butter and whisk together. I put mine in the microwave for about 15 seconds to soften up the peanut butter so it would mix easier.
  • Pour over warm salad ingredients and toss to combine.
  • Top with chopped cilantro and peanuts.
  • Enjoy!