I made a relatively light meal for Paula and I this afternoon. It was a recipe that she found in one of her Southern Living magazines. I made a few changes with the recipe based on what we had in the house. The biggest change was that I used chicken thighs instead of chicken breasts. I also used baby kale instead of chopped kale leaves. It was quite tasty and both of us enjoyed it quite a bit.
Here is what you will need if you wish to try this dish…
- 2 tablespoons of fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey
- 1 teaspoon kosher salt
- 6 tablespoons olive oil
- 1 1/2 cups of cubed sweet potato (basically 1 sweet potato)
- 1 teaspoon of finely chopped fresh rosemary
- 1/2 teaspoon of black pepper
- 3-4 boneless, skin-on chicken breasts (Again, I used chicken thighs instead…)
- 1 teaspoon of butter
- 1 teaspoon of light brown sugar
- 1/4 cup of chopped pecans
- 5-8 ounces of kale leaves, thinly sliced (Once again, a reminder that I used most of a bag of baby kale leaves…)
Whisk together the lemon juice, mustard, honey, and 1/2 teaspoon of the salt until combined. While whisking, slowly drizzle in 2-3 tablespoons of the oil to emulsify. Set aside.
Preheat the oven to 425°F. Toss the sweet potatoes with 1 tablespoon of olive oil, 1/2 teaspoon of the rosemary, 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Spread in a single layer on one end of a large rimmed baking sheet.
Rub the chicken with remaining 1 tablespoon oil and place on other end of baking sheet. Sprinkle with remaining 1/2 teaspoon rosemary, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
Roast in the oven until the sweet potatoes are tender (stirring potatoes once halfway through) and chicken is golden brown, about 20 minutes. Let the sweet potatoes and chicken cool.
Meanwhile, melt the butter in a small skillet over medium. Add the sugar and cook, stirring constantly, until dissolved, about 1 minute. Add the pecans and continue to cook, stirring, until sugar mixture no longer sticks to the pan and instead coats the pecans. Remove from heat and after spreading out the pecans into a single layer in the pan, allow them to cool for 5-10 minutes.
Cut chicken into 1/2-inch slices. Combine kale and sweet potatoes in a large bowl and drizzle with half of the dressing by tossing gently to coat. Serve the salad with the chicken and pecans on top. Drizzle with remaining dressing.
This was quite tasty. The combination of the sweet pecans and the tart honey-mustard dressing really went well together.