This recipe contains 9% iron, 4% calcium, 70% Vitamin C and 10% Vitamin A based on a 2000 daily calorie intake. Now for the recipe....
2 medium sweet potatoes, peeled and diced (1 inch squares)
3 tbsp. olive oil
Salt and pepper
3/4 pound frozen breaded chicken tenders
1 cup Mango Chipotle dressing
1 bunch Tuscan kale, tough stems and ribs removed, thinly sliced (about 6 cups)
½ cup cashews, chopped
The Mango Chipotle dressing is homemade. I will show you a little later the recipe.
In a large mixing bowl toss sweet potatoes with the olive oil, salt and pepper.
Put in the preheat oven and bake 20 minutes or until potatoes are tender and chicken is cooked through. Let cool to room temperature; then chop chicken into pieces.
If you don't want to use breaded chicken strips you can opt for non-breaded. If you choose to use fresh chicken breasts and bread the chicken yourself, you will need to increase the baking time. You will also have to bake the chicken and sweet potatoes separately. If not, you will over bake the potatoes and possibly burn them. Always cook fresh chicken to an internal degree of 165.
Mango Chipotle Dressing
2 Mangoes, peeled, pitted (about 1 ½ to 2 cups)
4 garlic cloves, peeled
2 Chipotle Chili Peppers in adobo, wash peppers and de-seed *
½ cup Olive Oil
¼ cup Vinegar
3 - 4 tbsp. Lemon Juice
2 tbsp. Sugar
¼ tsp. Salt
Place mango flesh, garlic gloves and peppers into a food processor and puree. Next add oil, vinegar, lemon juice and processes until well incorporated, about 1 minute. Add sugar and salt process a few seconds.
Makes about 2 ½ cups
*if too spicy, use only 1 pepper
Here's a close-up image of some plated Kale Sweet Potato and Chicken Salad. We just don't eat food with our mouth. We also eat food with our sight. Just look at those colors in that plated salad. It also has a delectable aroma with the kale and that homemade Mango Choptle dressing.
For more salads as a main meal visit Savor the Food and on the Recipes page hit the "More Recipes" link. Claim your FREE e-book while you are there.
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