Grilled Chicken Salad with Roasted Sweet Potatoes and Kale

An approachable meal salad with juicy grilled chicken, caramelized sweet potatoes, sturdy kale, crisp apple, and a honey mustard vinaigrette. It eats like a full dinner while staying practical for a home kitchen.

By Julienne

Cook time: 25 minutes

Servings: 4

Ingredients

• 400 g sweet potatoes peeled and cut into 2 cm cubes
• 15 ml olive oil divided for roasting, grilling, and vinaigrette
• 2 g fine salt for sweet potatoes
• 1 g black pepper for sweet potatoes
• 450 g boneless skinless chicken breast patted dry
• 10 ml olive oil divided for roasting, grilling, and vinaigrette
• 4 g fine salt for chicken seasoning
• 1 g black pepper for chicken seasoning
• 2 g smoked paprika for chicken seasoning
• 450 g boneless skinless chicken breast patted dry
• 20 ml apple cider vinegar for vinaigrette
• 15 g Dijon mustard for vinaigrette
• 15 g honey for vinaigrette
• 1 clove garlic finely grated
• 20 ml olive oil divided for roasting, grilling, and vinaigrette
• 1 g fine salt for vinaigrette
• 1 g black pepper for vinaigrette
• 180 g kale stems removed and leaves thinly sliced
• 150 g apple thinly sliced
• 60 g red onion very thinly sliced
• 7 ml apple cider vinegar for vinaigrette
• 5 g Dijon mustard for vinaigrette
• 5 g honey for vinaigrette
• 0.3 clove garlic finely grated
• 10 ml olive oil divided for roasting, grilling, and vinaigrette
• 0.3 g fine salt for vinaigrette
• 0.3 g black pepper for vinaigrette
• 400 g sweet potatoes peeled and cut into 2 cm cubes
• 450 g boneless skinless chicken breast patted dry
• 13 ml apple cider vinegar for vinaigrette
• 10 g Dijon mustard for vinaigrette
• 10 g honey for vinaigrette
• 0.7 clove garlic finely grated
• 0 ml olive oil divided for roasting, grilling, and vinaigrette
• 0.7 g fine salt for vinaigrette
• 0.7 g black pepper for vinaigrette
• 30 g pumpkin seeds toasted
• 10 g flat-leaf parsley chopped

Instructions

1. Heat the oven to 220°C. On a rimmed baking sheet, toss the sweet potatoes with 15 ml of the olive oil, the 2 g salt, and 1 g black pepper. Spread in a single layer and roast for 18 to 20 minutes, flipping once, until browned at the edges and easily pierced with a knife. Sweet potatoes are browned and tender at the edges.
2. While the potatoes roast, season the chicken with 10 ml of the olive oil, 4 g salt, 1 g black pepper, and the smoked paprika. Chicken is evenly coated with seasoning.
3. Heat a grill pan or skillet over medium-high heat. Grill the chicken for 5 to 6 minutes per side, or until the thickest part reaches 74°C and the juices run clear. Rest it for 5 minutes, then slice. Chicken is browned outside and fully cooked to 74°C internally.
4. In a small bowl or jar, whisk the vinegar, Dijon, honey, grated garlic, the remaining 20 ml olive oil, 1 g salt, and 1 g black pepper until smooth and emulsified. Vinaigrette looks glossy and slightly thickened.
5. Put the kale in a large bowl and massage it for 30 seconds with about one-third of the vinaigrette. Add the apple and red onion, then toss with another third of the vinaigrette. Kale looks darker and slightly softened, and the salad is lightly coated.
6. Add the roasted sweet potatoes and sliced chicken to the bowl. Drizzle with the remaining vinaigrette and toss gently. Top with the pumpkin seeds and parsley, if using, then serve right away. The salad is warm, well dressed, and topped with a final garnish.