From the October/November 2016 issue
Serves 4


  • 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
  • 2-1/2 to 3 cups cooked, chopped chicken (from about 1 pound cooked chicken breasts)
  • 3 cups finely chopped kale
  • 1 medium shallot, finely chopped
  • 1/4 cup dried cranberries or raisins
  • 1/4 cup sliced almonds or pumpkin seeds, toasted
  • 3 TBSP extra-virgin olive oil
  • 2 TBSP apple cider vinegar
  • 1 TBSP honey
  • 1/4 tsp garlic powder
  • Sea salt and black pepper, to taste


  1. Place 1 inch of water in the bottom of a medium pot fitted with a steamer basket.
  2. Add the sweet potato cubes.
  3. Steam for 5-10 minutes over medium heat until just tender but still holding shape.
  4. Transfer to a large bowl and gently mix in the chicken, kale, shallot, raisins, and almonds.
  5. In a small bowl, whisk together the olive oil, vinegar, honey, and garlic powder.
  6. Pour the dressing over the salad and toss to coat.
  7. Season to taste with salt and pepper.
  8. Serve immediately or refrigerate in an airtight container for up to 3 days.