Nutmeg Roasted Yams & Garlic Chicken with Kale, Pear, & Mango Salad
about 45 min
About this Recipe
By: Morgana Jane
This is such a delicious recipe – an hearty salad that’s sweet and savory with a mixture of texture: crisp, crunchy, tender, and chewy.
We have made dozens of variations of this meal – here’s one of our family faves!
Butter for sauté
Salt & pepper
½ tsp garlic granules
2 yams, cubed
Drizzle of olive oil
Salt & pepper
½ tsp nutmeg
- 10 large flat leaf kale leaves, chopped
- ½ onion, sliced very thin
- 1 pear, cored and chopped
- ½ c pecans (or walnuts), roughly chopped
- 6 slices dried mango, cut into thin strips (use sissors to cut the mango!)
- Drizzle of olive oil
- Splash of berry or apple cider vinegar
Step by Step Instructions
Set the oven to 375° and line a baking sheet with parchment. Place the cubed yams into a bowl, drizzle with olive oil, and sprinkle with salt, pepper, and nutmeg. Toss until the yams are evenly coated then turn the yams onto the baking sheet in a single layer and pop them into the oven for 30 – 35 minutes until they are tender and golden brown.
Place the kale into a large bowl and drizzle with olive oil. Use your hands to massage the oil into the kale. Add the pears, mango, pecans, onions, and vinegar (and another drizzle of olive oil if the salad seems a bit dry) and toss to coat everything evenly – set aside until the yams and chicken are done.
Place a bit of butter into a large heavy skillet over medium high heat and add the strips of chicken. Add the garlic granules along with salt and pepper to taste and sauté until the chicken is cooked through and crispy on the edges. When the chicken is cooked through turn the heat to low to keep warm until you are ready to serve.
When the yams and chicken are done add them to the kale salad and toss well. Share the salad over 4 shallow bowls, then sit down and enjoy the warm, savory flavors of the hearty and delicious salad that you created for dinner!