Loaded Kale Salad (gf)
I am obsessed with this salad – I ate it for lunch every day for 2 weeks straight. It is super hearty and has all the good stuff – sweet potatoes, kale, goat cheese. The chopped apples add a fresh twist and the rice and chicken make it very filling. I love meal prepping this salad to bring to work for lunch throughout the week because it holds up so well.If you’re planning to meal prep, I suggest that you leave the dressing off at first and add it the night before or morning of.
The Secret GF
1 bunch of kale
2 sweet potatoes
¾ cup uncooked brown rice
6 oz. goat cheese
2 chicken breasts
¼ cup + 2 tbsp olive oil
¼ cup apple cider vinegar'
1 tsp herbs de provence
½ cup balsamic vinaigrette (I like Annie's brand because it doesn't have much added sugar)
Place the chicken in a glass baking dish with ¼ cup olive oil, ¼ cup apple cider vinegar and 1 tsp herbs de provence. Let it sit and marinate for 15 minutes.
Preheat the oven to 450⁰F.
Chop the sweet potatoes into thin slices, quartered (mine looked like triangles).
Place the chopped sweet potatoes on a baking sheet and drizzle with 2 tbsp olive oil. Season with salt and pepper.
Place both the chicken and the sweet potatoes in the oven and bake for 20-30 minutes, or until the chicken reaches an internal temperature of 165⁰F and the sweet potatoes are golden brown.
Cook the rice according to package instructions.
Chop the apples and the cooked chicken.
To assemble the salad, toss together the kale, apples, chicken, sweet potatoes, rice, goat cheese and balsamic vinaigrette.
Serve immediately and store leftovers in the fridge.