I recently discovered the restaurant SWEETGREEN and let me tell you it was a game-changer! They have so many delicious salad choices with fresh ingredients that leave you feeling full and happy. They inspired me to try to create my own salad that is both tasty and packed with healthy ingredients. This recipe is slightly different than my normal style of fast and easy cooking since it does require a fair number of ingredients and a bit of prep work, but if you cook everything ahead of time and store in the fridge, it takes no time to pop this salad together. And it is so good that you will want to eat it day after day until all the ingredients are gone!
- 2 cups fresh kale
- 1 cup other fresh green (I used baby spinach)
- 1 cup cooked chicken
- 1/2 cup cooked brown rice
- 1 cup of cooked, sliced sweet potato
- 1/3 cup toasted almonds
- 1/3 cup sunflower seeds
- 1/3 cup crumbled goat cheese
- Creamy Balsamic salad dressing
1.) Cook the brown rice according to package directions (this is best to make ahead of time since it usually takes around 45 minutes to cook).
2.) Peel and cut a sweet potato into medium-thick round slices. Put in a bowl and toss with 2 tsp olive oil, salt, and pepper. Place potato slices on a baking sheet and bake at 400 degrees for 15-18 minutes.
3.) Cook a boneless, skinless chicken breast in a skillet with a little olive oil and/or Italian dressing until white all the way through. (You can cut the chicken into pieces before cooking to speed up the time it takes)
1.) Shred the fresh kale and other greens then place in a large bowl and toss.
2.) Add the remainder of the ingredients and drizzle on the Balsamic dressing. Toss it all together until everything is well mixed and coated with the dressing.
3.) Transfer salad to serving bowl or plate, and enjoy!