Grilled Chicken & Sweet Kale Salad Stuffed Sweet Potatoes

These Grilled Chicken & Sweet Kale Salad Stuffed Sweet Potatoes come fully loaded and stuffed to the brim with juicy poppy seed dressing grilled chicken and a fresh kale salad tossed in warm bacon vinaigrette.

I’m pumped to share this Grilled Chicken & Sweet Kale Salad Stuffed Sweet Potato recipe with you! If you’re like me and ((puffy heart)) sweet potatoes, then you’re going to love this stuffed variation. I’ve been a stuffed sweet potato virgin until just recently (insert Home Alone emoji here). Sadly, I’m always behind on the trends.

Just a warning, once you go stuffed, there’s no going back. From here on out, you’ll be dishing up your sweet potato stuffed with anything and everything — the possibilities are endless!

For this version, I utilized my favorite Taylor Farms chopped salad kit. I’m betting you’re just as familiar with their Sweet Kale Chopped Salad Kit as I am. I first discovered the highly addictive kit during one of my weekly Costco trips. I’ve been devouring the salad on repeat every week since.

Each kit comes washed and ready to serve, making salad prep a cinch. When you’re hangry, the last thing you want to do is wash, spin, and chop. The kit comes packed with kale, broccoli, Brussels sprouts, radicchio, dried cranberries, pumpkin seeds, and a sweet and creamy poppy seed dressing, which, in my opinion, is the best part!

I kinda, sorta deconstructed the salad kit during the preparation process of this recipe. I used the oh-so delicious poppy seed dressing to glaze the chicken during the last few minutes on the grill. To put it plainly, it’s absolutely delicious. It was lucky that any of the chicken even made it into the baked sweet potatoes.

While the chicken was resting, I made a warm bacon vinaigrette that I tossed with the remaining contents of the kit. The warmth of the vinaigrette wilts the kale mixture ever so slightly–it’s absolute perfection!

These Grilled Chicken & Kale Salad Stuffed Sweet Potatoes are going to become your new go-to weeknight meal. Not only are they healthy, they’re easy to make and naturally gluten-free.

If you love sweet potatoes as much as I do, check out this Cranberry Walnut Sweet Potato Hash recipe. Enjoy it as a side dish or for breakfast with an egg on top.

Grilled Chicken & Sweet Kale Salad Stuffed Sweet Potatoes

Yield: 4 servings

Cook Time: 45 mins

Prep Time: 15 mins

Total Time: 1 hr

5 from 12 ratings

Print Pin Rate

Ingredients

Warm Bacon Vinaigrette

• 4 slices bacon, cut into 1-inch pieces
• 1 small shallot, about 2 tablespoons, minced
• 1 clove garlic, minced
• 4 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon maple syrup
• 2 tablespoons extra-virgin olive oil
• Kosher salt and pepper

Stuffed Sweet Potatoes

• 4 large sweet potatoes
• 2 chicken breasts, pounded to ½-inch thick
• 1 12-ounce Taylor Farms Sweet Kale Chopped Salad Kit
• 2 scallions, chopped

Instructions

• Preheat oven to 350 degrees F. Place the sweet potatoes on a sheet pan. Bake for 45 minutes, or until fork tender.
• While the potatoes bake, preheat an indoor or outdoor grill. Season the chicken breasts with kosher salt and pepper. Grill for 5-7 minutes on each side, or until cooked through. During the last few minutes of grilling, liberally brush on the poppy seed dressing that is included in the salad kit. Allow the chicken to rest for 5-10 minutes before chopping into bite-size chunks.
• While the chicken is resting, add the bacon to a small skillet over medium heat. Allow the bacon to cook, stirring often, until crispy. Transfer to a paper towel-lined plate; set aside. Discard the bacon fat from the pan, reserving 1 ½ tablespoons. Turn the heat down to medium low. Add the shallot to the pan with the reserved bacon fat and cook for 2 minutes, stirring often. Add the garlic to the pan and cook for 1-2 minutes, stirring often to prevent burning. Add the red wine vinegar to the pan. Remove the pan from the heat and add the remaining vinaigrette ingredients, whisking vigorously to combine. Season with salt and pepper to taste. Finely chop the cooked bacon. Stir half of the bacon into the vinaigrette mixture. Set aside to cool slightly.
• Add the remaining salad kit contents to a large bowl. Pour the warm bacon vinaigrette over the salad and toss to combine. Season the salad with salt and pepper to taste.
• To assemble the stuffed sweet potatoes, slice the sweet potatoes lengthwise down the center. Using a fork, fluff the inside of the potato and season each with kosher salt and pepper. Divide the chopped chicken between the four sweet potatoes. Top each sweet potato with a generous amount of kale salad. Sprinkle with remaining chopped bacon. Serve immediately.

Author: Jennie / One Sweet Mess

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Disclosure: This recipe was created in partnership with Taylor Farms. All text and opinions are 100% my own. Thank you for your continued support as I work with brands I love and that make One Sweet Mess possible!