Ingredients
Scale
- 1 batch Perfect Pan-Seared Chicken
- 6 slices bacon, cooked and chopped
- 4 hard cooked eggs
- 8 cups thinly sliced lacinato kale
- 2 sweet potatoes, peeled and diced
- Neutral oil (as needed)
- 1 tsp Cumin
- 1/2 tsp Garlic powder
- 1/2 tsp Onion powder
- 1/2 tsp Smoked paprika
- Sea salt (as needed)
- 1 red onion, sliced
- 1/2 cup crumbled blue cheese (more as desired)
- 1 batch creamy honey mustard dressing (see below)
Creamy Honey Mustard Dressing:
- 2 tbsp Neutral oil (like avocado)
- 2 tbsp Dijon mustard
- 2 tbsp Honey
- 1 tbsp Apple cider vinegar
- 1 tbsp Mayonnaise
- 1/4 tsp Sea salt
Instructions
- Preheat oven to 400. Toss peeled and cubed sweet potatoes with all seasonings (including a generous sprinkle of sea salt) and enough oil to coat.
- Spread over a large baking sheet and bake in pre-heated oven for 20 minutes. Flip and bake an additional 10-15 minutes until lightly crispy on the edges and cooked through.
- Arrange bacon on a baking sheet lined with a baking rack or parchment paper. Cook bacon in oven alongside sweet potatoes in the last 15-20 minutes of cooking.
- While sweet potatoes are cooking, cook hard cooked eggs (if not already prepped) and pan-seared chicken (see component recipe).
- To assemble kale salad, whisk or shake all dressing ingredients in a small jar. Place washed and dried (dry well!) kale in a large bowl. Add enough dressing to coat and using hands, massage for 2-3 minutes until kale wilts slightly.
- To assemble salads, arrange bowls with kale, sweet potatoes, hard cooked eggs, bacon, red onion and blue cheese.