Flavorful grilled chicken thighs, smoky roasted sweet potatoes, black beans, and kale come together with creamy jalapeño lime dressing in this super nutritious, smoky kale salad that's hearty enough for dinner and great for meal prep. (gluten-free)
Why You'll Love This Kale Salad
This salad is loaded with so many delicious flavors and textures, that it's not even like a salad. It's like a delicious bowl of everything smoky, creamy, tangy, and savory, but on a bed of kale. The smoky grilled chicken thighs add a punch of protein and heft to an otherwise very plant-forward salad that is satisfying and hearty enough to eat for dinner. Filled with black beans, roasted sweet potatoes, creamy avocado, pickled red onions and cotija cheese, there's nothing boring about this salad.
That said, there are two key components that take this salad from good to amazing - the smoked paprika and the grilled chicken. If you really want that smoky flavor that stands out, don't skip either. You can totally make this without a grill or with regular paprika, but it won't be the same.
The Secret(s) To Kale Salads That Don't Suck
Not all kale is created equal, in my opinion. I like to use either baby kale or dinosaur kale (also called lacinato kale) the best because they tend to be sweeter and more tender. Curly kale is honestly not very good in salads so I only buy it if that's the only thing available. Also make sure you wash it thoroughly to remove any dirt that might be stuck on those leaves. Crunchy grains of sand do not make for a tasty salad.
Massaging your kale is a must if you want tender kale that's easier to chew and digest. Massaging kale with a bit of olive oil or dressing with your hands helps to break down a little bit of the toughness for a much better kale experience. Simply drizzle olive oil or the dressing you're using over chopped kale in a bowl and gently rub with your hands until it starts to soften. Then continue with the recipe!
How To Make This Smoky Chicken, Sweet Potato and Black Bean Kale Salad
- Prepare the pickled onions (if you're making them) a day or two in advance for ease.
- Make the dressing. It can also be made in advance.
- Prepare the sweet potatoes. Toss them with spices and oil and roast on a baking sheet.
- While the sweet potatoes are cooking, make the chicken. Rub the chicken with spices and oil. Grill on medium high heat.
- Chop and massage the kale.
- Put it all together into one delicious salad!
Tips and Ingredient Substitutions
- This recipe is perfect for using up leftover roasted sweet potatoes or a half can of black beans!
- Butternut squash may be used in place of sweet potatoes.
- If you don't have a grill, you can use a grill pan on the stove. Cook chicken 4-6 minutes per side on medium-high heat in an oiled grill pan.
- If you don't have time to make the pickled onions (or don't want to pickle them yourself), you can use thinly sliced red onions.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can This Be Made In Advance?
This recipe makes a BIG salad. And kale is great for meal prep because it doesn’t wilt like other greens. If you're not into formal meal prep, make this salad for dinner, then pack up the leftovers for lunch the next day or two. I suggest leaving the dressing and the avocado out until you're ready to eat.
Can't get enough kale? Me either! You'll love these other kale salads that don't suck.
Did you make this recipe? Please leave a star rating in the comments!
PrintSmoky Chicken, Sweet Potato and Black Bean Kale Salad
Flavorful grilled chicken thighs, smoky roasted sweet potatoes, black beans, and kale come together with creamy jalapeño lime dressing in this super nutritious, smoky kale salad that's hearty enough for dinner and great for meal prep. (gluten-free)
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Category: salad
- Method: grilled
- Cuisine: American
Ingredients
For the Sweet Potatoes:
- 2 medium sweet potatoes (peeling optional)
- 1 tbsp olive oil
- ¼ tsp smoked paprika
- ⅛ tsp cinnamon
- ¼ tsp sea salt
- ¼ tsp black pepper
For the Chicken:
- 4 boneless, skinless chicken thighs
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp sea salt
- ½ tsp black pepper
- 2 tsp olive oil
For the Salad:
- 1 bunch kale, thinly chopped
- 1 tsp olive oil
- 1 cup canned black beans, drained and rinsed
- ½ cup pickled onions
- 3 oz (½ cup) Cotija cheese, crumbled
- 1 large avocado, sliced
- Creamy Jalapeño dressing
Instructions
For the sweet potatoes:
- Preheat oven to 400° F. Line a baking sheet with parchment or a silicone baking mat.
- Dice sweet potatoes into even cubes (about ½ inch to 1 inch).
- In a large bowl, toss sweet potato cubes with oil and spices until coated evenly. Spread onto lined baking sheet, spaced evenly so that they are not touching.
- Roast potatoes for 35-45 minutes, stirring every 10 minutes or so, until done.
For the Chicken:
- Pat chicken thighs dry. Sprinkle with paprika, garlic, salt and pepper. Drizzle with oil. Rub over chicken thighs to evenly coat.
- Heat grill to high heat, then lower to medium. Grill chicken thighs 4-6 minutes per side, or until the internal temperature reaches 165°F.
- Remove from the grill and slice thinly.
For the Salad:
- Thoroughly wash kale and thinly slice it. Place in a bowl and drizzle with oil. Gently massage with you hands until kale starts to soften.
- Top with beans, roasted sweet potatoes, sliced chicken, pickled onions, sliced avocado and cotija. Drizzle with desired amount of dressing and serve.
Notes
- Butternut squash may be used in place of sweet potatoes.
- If you don't have a grill, you can use a grill pan on the stove. Cook chicken 4-6 minutes per side on medium-high heat in an oiled grill pan.
- If you don't have time to make the pickled onions (or don't want to pickle them yourself), you can use thinly sliced red onions.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Keywords: chicken sweet potato and black bean kale salad, smoky chicken and sweet potato kale salad
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