Chicken Sweet Potato Salad


  • 3 chicken breasts
  • 7 cups kale or other dark green
  • 1 carton cherry tomatoes
  • 1 large sweet potato 
  • 1 zucchini 
  • 2-3 peaches
  • olive oil
  • balsamic vinegar
  • garlic salt


  1. Preheat oven to 375 degrees
  2. Cut chicken into small 1 inch cubes
  3. Also, cut sweet potatoes and zucchini into small 1 inch pieces
  4. Toss the veggies with olive oil and garlic salt
  5. Bake in the oven for 10 minutes
  6. Remove from the oven and add the chicken to the pan
  7. Bake for another 15-20 minutes(until the chicken is cooked and potatoes are tender)
  8. While baking, divide the kale into four bowls or containers
  9. Wash the tomatoes and remove the stems
  10. Divide tomatoes between the four bowls (or eat a large handful like I did)
  11. After the chicken finishes baking allow to cool and then dole out over the four salads
  12. Slice up your peaches and toss in to add a fruity touch
  13. Toss with balsamic and olive oil and enjoy!