Past Recipes
Chicken, Kale, and Sweet Potato Salad

Chicken, Kale, and Sweet Potato Salad with Ginger-Miso Dressing

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This is no ordinary kale salad. Chef Grace makes a flavorful dressing with miso paste, fresh ginger, soy sauce, brown sugar, rice wine vinegar, and lime juice to hit all the right sweet, savory, salty notes. She then massages it into the kale leaves to make them extra tender, and tops with slices of pan-roasted chicken and sweet potatoes that are tender inside and crisp at the edges. Each plate is garnished with scallions and crunchy cashews for an easy yet impressive meal.

  • Low Carb Diet
  • Quick Cook
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Grace

By Chef Grace

  • Calories 640
  • Protein 43g
  • Total Carb 45g
  • Total Fat 33g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • sweet potato
    • 1
    • sweet potato
  • boneless skin-on chicken breasts
    • 2
    • boneless skin-on chicken breasts
  • curly kale
    • 6 ounces
    • curly kale
  • roasted salted cashews
    • 2 tablespoons
    • roasted salted cashews
  • scallion
    • 1
    • scallion
  • lime
    • 1
    • lime
  • ginger
    • 1/8 ounce
    • ginger
  • gluten-free soy sauce
    • 2 packets
    • gluten-free soy sauce
  • miso paste
    • 1/2 tablespoon
    • miso paste
  • dark brown sugar
    • 1 teaspoon
    • dark brown sugar
  • rice wine vinegar
    • 1 tablespoon
    • rice wine vinegar
  • shredded green cabbage
    • 1/2 cup
    • shredded green cabbage
  • shredded red cabbage
    • 1/2 cup
    • shredded red cabbage
  • shredded carrots
    • 1/2 cup
    • shredded carrots

What You’ll Need

  • canola oil
  • kosher salt
  • black pepper
  • aluminum foil
  • baking sheet
  • 10" medium pan
  • blender or food processor (optional)

Cooking Steps

  1. Roast sweet potato

    Roast sweet potato

    Preheat oven to 450ºF. Rinse all produce. Halve sweet potato lengthwise, then cut crosswise into ½-inch half-moons. Line a baking sheet with foil, then add sweet potato and toss with 1 tablespoon canola oil, ¼ teaspoon salt, and pepper as desired. Arrange in a single layer and bake until golden brown and crisp, 15-17 minutes.

  2. Cook chicken

    Cook chicken

    While sweet potato roasts, pat chicken very dry with paper towel; season all over with ½ teaspoon salt and pepper. Heat 2 teaspoons canola oil in a medium pan over medium-high heat. When oil is shimmering, add chicken skin-side down; sear until skin is golden and easily lifts from pan, 5-7 minutes. Flip and sear until cooked through and no longer pink, 5-7 minutes more. Transfer chicken to a plate; set aside to rest, about 5 minutes.

  3. Prepare ingredients

    Prepare ingredients

    While chicken cooks, stack kale leaves and thinly slice, discarding long stems. Roughly chop cashews, or leave in bag and gently crush with the bottom of a heavy pan. Trim and discard scallion root and thinly slice crosswise on a diagonal, keeping whites and light greens separate from dark greens. Halve lime. Trim and discard skin of ginger and mince.

  4. Make dressing

    Make dressing

    In a blender or food processor, combine soy sauce, miso paste, brown sugar, rice wine vinegar, juice of 1 lime, ginger, scallion whites and light greens, and 1 tablespoon canola oil; blend until smooth. Transfer ginger-miso dressing to a large bowl (big enough for the salad).

  5. Massage kale and slice chicken

    Massage kale and slice chicken

    With kale still on cutting board, sprinkle over ¼ teaspoon salt and, using your hands, massage until beginning to soften and darken, 1-2 minutes. Add slaw mix and kale to bowl with dressing and toss to coat. Cut rested chicken into ¼-inch slices.

  6. Plate chicken

    Plate chicken

    Divide kale salad between serving plates. Top with sliced chicken and roasted sweet potatoes. Garnish with cashews and scallion dark greens. Enjoy!

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