Warm Sweet Potato, Kale and Chicken Salad
Warm Sweet Potato, Kale and Chicken Salad
Ingredients
- 2 ½ lb (1.1 kg) sweet potatoes, peeled and cubed (about 2 large potatoes)
- 4 oz (115 g) pancetta, diced
- 1 tsp sweet paprika
- 6 cups (360 g) kale, stems removed, leaves torn
- 1 tbsp (15 ml) olive oil
- 1 ¼ cups (215 g) cooked chicken, shredded
- ¼ cup (25 g) roasted pecans
- 3 tbsp (45 ml) mayonnaise
- 1 tbsp (15 ml) white wine vinegar
- 1 tbsp (15 ml) whole-grain mustard
- 1 tsp (5 ml) maple syrup
- 1 shallot, cut into thin rounds
Instructions
- With the rack in the middle position, preheat the oven to 425°F (220°C). Line a baking sheet with a silicone mat.
- On the baking sheet, combine the potatoes, pancetta and paprika. Season with salt and pepper. Bake for 20 minutes or until the potatoes are tender and golden, stirring halfway through.
- In a bowl, combine the kale and oil. Season with salt and pepper. Add the kale and chicken to the baking sheet. Bake for another 5 minutes. Adjust the seasoning.
Warm Sweet Potato, Kale and Chicken Salad