Kale Salad with Roasted Vegetables

Ingredients

• 1 recipe Roasted Sweet Potatoes
• 1 recipe Roasted Beets
• 1 cup uncooked Farro (bulgur wheat, or other cooked grain)
• 1 pound chicken
• 1/2 teaspoon paprika
• 1/2 teaspoon chili powder
• 1 teaspoon salt
• 1 bundle curly kale (massaged)
• 1 avocado (sliced)
• 1/2 cup goat cheese, crumbled (or Feta cheese)
• 1/2 cup red onion (chopped)
• 1 cup pita chips (broken)
• 1/2 cup Lemon Tahini Dressing
• 1/4 cup pesto

Instructions

1. 1

   Prepare and bake the sweet potatoes and beets. Meanwhile, cook the farro, chicken, and prepare the kale.

2. 2

   --- For the Farro: ---

3. 3

   Prepare Farro or other whole grain according to package directions. Fluff with fork and let cool. Store in airtight container in fridge.

4. 4

   --- For the Chicken: ---

5. 5

   Skillet Version: Cut chicken into bite size pieces and toss with spices. Heat a skillet with 1 tablespoon oil over medium-high heat and cook chicken on all sides until cooked through (about 10 minutes). Move to plate.

6. 6

   Grilled Version: Season both sides of chicken breasts. Cook on medium-high heat grill for about 5-6 minutes per side. Slice when cooled.

7. 7

   --- For the Salad: ---

8. 8

   If consuming all the salad in one sitting- place all ingredients in a large mixing bowl, toss, and serve. (Cooked items can be put into the salad warm or cold.)If meal prepping- Chill all ingredients before assembling. Using 32 ounce containers, place some roasted vegetables, chicken, and grain in the bottom of each. Add the onions and cheese and top with the kale. Portion the Tahini Dressing and pesto together between small dressing containers. Store pita chips in separate airtight container or baggie. Just before eating, add dressing and pita chips, close container back up and shake until evenly coated in dressing. (Alternatively you could dump it all in a large mixing bowl to toss and then place back in the meal prep container to eat.)