This is a delightful, filling salad that uses already handy frozen chicken tenders.



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees. On a rimmed baking sheet, toss sweet potatoes with 1 tablespoon oil, season with salt and pepper, and move to one half of sheet. Arrange chicken on other half. Bake until potatoes are tender and chicken is cooked through, 20 minutes. Let cool to room temperature; chop chicken into pieces.

  • In a large bowl, whisk together vinegar, mustard, and remaining 2 tablespoons oil; season with salt and pepper. Toss potatoes, chicken, and kale with dressing and sprinkle with almonds. Serve immediately.

Cook's Notes

Sweet potatoes add subtle sweetness and color to this salad. Carrots or butternut squash would work just as well.

Reviews (1)

38 Ratings
  • 5 star values: 1
  • 4 star values: 8
  • 3 star values: 17
  • 2 star values: 7
  • 1 star values: 5
Rating: Unrated
We all loved this, very tasty. I did double the dressing recipe, though.