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One of my greatest joys in the kitchen is making convenience foods delicious and healthful. In our October issue, we have a whole column devoted to doing just that with frozen breaded chicken tenders. Today, I’ll show you one of my favorite recipes from that feature, a super-hearty, totally nutritious fall dinner salad made with kale, roasted sweet potatoes, almonds, and, yes, frozen breaded chicken tenders. (Don’t have sweet potatoes on hand? You can swap in carrots or butternut squash.)
Sarah’s Tip of the Day:
You won’t believe how easily the recipe comes together. The sweet potatoes and the chicken roast together on a sheet pan. I’ll also show you the easiest way to prep kale (it’s so simple), plus I’ll teach you how to make a dressing for the salad right in the serving bowl. No extra dishes dirtied here. Now that’s what I call convenient!
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Recipe Ingredients:
2 medium sweet potatoes, peeled and cut into half-moons
3 tablespoons olive oil, divided
Salt and pepper
3/4 pound frozen breaded chicken tenders
4 teaspoons white-wine vinegar
1 tablespoon Dijon mustard
1 bunch Tuscan kale, tough stems and ribs removed, thinly sliced (about 6 cups)
1/2 cup toasted almonds, chopped
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Nutritional Info:
Per serv (makes 4): 521 cal; 33 g fat; 20 g protein; 40 g carb; 6 g fiber
More Salad Recipes:
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.
Kale Salad with Chicken and Sweet Potato | Everyday Food with Sarah Carey
