Enjoy a nutritious and vibrant meal with Florida Chicken, Sweet Potato, and Kale Salad. This positively delicious dish combines tender grilled chicken, roasted sweet potatoes, and fresh kale, tossed together for a wholesome and satisfying salad. The ingredients blend perfectly, offering a mix of textures and flavors that are both hearty and healthful. Ideal for a lunch or light dinner, this salad is a delightful way to enjoy Florida’s fresh produce and proteins.



  • 2 Florida chicken breasts
  • 2 teaspoons Florida honey
  • 1 sweet potato, diced medium
  • 4-5 cups kale, chopped
  • 3/4 cup dried berries (cranberries or blueberries)
  • 1 cup wild rice (optional)
  • 1 lemon, zested and juiced
  • 1 garlic clove, minced
  • 1 teaspoon Dijon mustard
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons olive oil, for roasting
  • Sea salt and fresh ground pepper, to taste

Preheat oven to 400 degrees. Coat chicken breasts and sweet potato with olive oil and season with salt and pepper. Roast for about 20 minutes or until chicken reaches 165 degrees and the sweet potato is soft. Remove from oven and set aside.

While chicken and sweet potato are roasting prepare the dressing. Combine the Florida honey, mustard, lemon juice and zest, garlic, and extra virgin olive oil in a bottle or jar. Season with salt and pepper and shake vigorously to combine.

Place the chopped kale and half the dressing in a large bowl. Massage kale for a few minutes, this will help to soften the greens. Add the dried berries, sweet potato, chicken, and wild rice, if using, and mix to combine. Pour over remaining dressing and stir to coat. Cover and place in refrigerator to chill for at least 2 hours before serving.


Source: Fresh from Florida, followfreshfromflorida.com