Here's a nutrient packed salad filled with lean protein, dark leafy kale mix, and roasted sweet potato tossed in a sweet and tangy honey dijon vinaigrette dressing
Preheat the oven to 400F. Peel the sweet potato and cut it into small dices. Place the sweet potato on a sheet pan and sprinkle them with the seasonings. Coat the sweet potato with olive oil. Bake in the oven for 15 minutes.
Meanwhile, in a mixing bowl, mix together the chicken marinade. Add the chicken in the bowl and make sure it is fully coated with the marinade.
Heat an indoor grill on medium high heat and grill the chicken tenders on each side for about 4 to 5 minutes until they are fully cooked and reach an internal temperature of 165F.
Enjoy the grilled chicken tenders with the baby kale salad topped with the roasted sweet potatoes, dried cranberries, pecan halves, and a drizzle of the vinaigrette.
Grilled Honey Dijon Chicken Kale Salad
Equipment
Ingredients
Chicken and Marinade
Sweet Potato & Seasonings
Salad Ingredients
Honey Dijon Vinaigrette
Instructions