Kale-Sesame Chicken Salad Recipe

Name: Kale-Sesame Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons low-sodium soy sauce; 2 tablespoons maple syrup (preferably grade B); 1/4 teaspoon red pepper flakes; 1/4 cup plus 2 tablespoons fresh lemon juice (from 2 to 3 lemons); 1 pound skinless, boneless chicken breasts; 1 1/2 pounds sweet potatoes (about 2 large); 2 firm apples (such as Cortland or Pink Lady); 1 English cucumber; 1 5 -ounce package baby kale (about 8 cups); 1 tablespoon sesame seeds; 1 tablespoon toasted sesame oil; Kosher salt and freshly ground pepper; 1 tablespoon chopped salted peanuts

Servings: persons

3 tablespoons low-sodium soy sauce
2 tablespoons maple syrup (preferably grade B)
1/4 teaspoon red pepper flakes
1/4 cup plus 2 tablespoons fresh lemon juice (from 2 to 3 lemons)
1 pound skinless, boneless chicken breasts
1 1/2 pounds sweet potatoes (about 2 large)
2 firm apples (such as Cortland or Pink Lady)
1 English cucumber
1 5 -ounce package baby kale (about 8 cups)
1 tablespoon sesame seeds
1 tablespoon toasted sesame oil
Kosher salt and freshly ground pepper
1 tablespoon chopped salted peanuts

1
Bring the soy sauce, maple syrup, red pepper flakes, 1/4 cup lemon juice and 1 cup water to a boil in a wide saucepan.
2
Add the chicken in a single layer; reduce the heat to medium low.
3
Cover and simmer, turning occasionally, until just cooked through, 10 to 15 minutes.
4
Remove the chicken to a plate (reserve the liquid).
5
Let cool, then shred.
6
Peel the sweet potatoes and cut into 1/2-inch cubes.
7
Add to the liquid in the saucepan; cook over medium heat, stirring occasionally, until just tender, about 15 minutes.
8
Transfer to a plate with a slotted spoon (reserve the liquid).
9
Let the potatoes and liquid cool.
10
Cut the apples into matchsticks.
11
Peel the cucumber, cut in half lengthwise and thinly slice.
12
Combine the apples, cucumber, kale, sesame seeds, chicken, sweet potatoes and sesame oil in a large bowl.
13
Toss with the reserved cooking liquid and the remaining 2 tablespoons lemon juice.
14
Season with salt and pepper; sprinkle with the peanuts.
15
Photograph by Antonis Achilleos

481

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 tablespoons low-sodium soy sauce, 2 tablespoons maple syrup (preferably grade B), 1/4 teaspoon red pepper flakes, 1/4 cup plus 2 tablespoons fresh lemon juice (from 2 to 3 lemons), and more.

Yes, Kale-Sesame Chicken Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Kale-Sesame Chicken Salad

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