Curried Sweet Potato Chicken Salad with Cashews

  5.0 – 2 reviews  • Main Dish
Level: Easy
Total: 35 min
Active: 25 min
Yield: 4 servings

Ingredients

  1. 1/2 small red onion, thinly sliced
  2. 1 1/2 pounds sweet potatoes, peeled and cut into 1-inch chunks
  3. 5 tablespoons extra-virgin olive oil
  4. 2 teaspoons Madras curry powder
  5. Kosher salt and freshly ground pepper
  6. Finely grated zest and juice of 1 lime
  7. 3 tablespoons mango chutney
  8. 4 cups baby kale blend
  9. 1/2 head Bibb lettuce, torn
  10. 2 cups shredded rotisserie chicken (about 12 ounces)
  11. 1 cup fresh mint and/or cilantro
  12. 1/3 cup salted roasted cashews, chopped

Instructions

  1. Place a rimmed baking sheet in the oven and preheat to 425 degrees F. Cover the red onion with cold water in a small bowl and set aside. Toss the sweet potatoes with 2 tablespoons olive oil, the curry powder, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Spread the sweet potatoes in a single layer on the hot baking sheet and roast until tender and browned around the edges, 20 to 25 minutes.
  2. Meanwhile, whisk the lime zest and juice, mango chutney, remaining 3 tablespoons olive oil, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Drain the red onion and add to the bowl along with the kale, lettuce, chicken and half the herbs; toss to coat. Season with salt and pepper. Divide among bowls and top with the sweet potatoes, cashews and remaining herbs.

Nutrition Facts

Calories 500
Total Fat 35 grams
Saturated Fat 7 grams
Cholesterol 42 milligrams
Sodium 889 milligrams
Carbohydrates 38 grams
Dietary Fiber 8 grams
Protein 21 grams
Sugar 10 grams

Reviews

Jared Kelly
Delicious! Very well balanced – salty, sweet, spicy – and super easy to throw together. Yum!
Jason Pierce
Excellent

 

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