Warm Chicken, Kale & Apple Chopped Salad
with Roasted Sweet Potato, Sunflower Seeds & Lemony Dressing
This bright and hearty salad is chock full of nutritious veggies, nutty sunflower seeds, and tender garlicky chicken. Crisp apples and roasted sweet potatoes join the kale and broccoli mix that’s tossed in a fresh lemon-Dijon dressing. Each bite is full of flavor and texture, needing only a final squeeze of lemon to bring it all together.
Ingredients
8 ounce
Kale, Broccoli, and Brussels Sprouts Mix
10 ounce
Chopped Chicken Breast
½ ounce
Sunflower Seeds
1 unit
Lemon
1 unit
Sweet Potato
1 unit
Apple
2 teaspoon
Dijon Mustard
1 teaspoon
Garlic Powder
Not included in your delivery
teaspoon (tsp)
Salt
½ teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Olive Oil
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Dice sweet potato into 1⁄2-inch pieces. • Toss sweet potato on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until lightly browned and tender, 18-20 minutes.
• Meanwhile, heat a large dry pan over medium-high heat. Add sunflower seeds and toast, stirring frequently, until fragrant and just beginning to brown, 2-3 minutes. • Turn off heat; transfer to a small bowl. Wipe out pan.
• Quarter lemon. Halve and core apple; thinly slice into half-moons.
• In a large bowl, whisk together mustard, 1⁄2 tsp sugar (1 tsp for 4 servings), a large drizzle of olive oil, juice from half the lemon, salt, and pepper until combined. • Add apple and kale mix to bowl with dressing; toss to combine. Set aside to marinate, tossing occasionally.
• Open package of chicken* and drain off any excess liquid. Season all over with garlic powder, salt, and pepper. • Heat a drizzle of oil in pan used for sunflower seeds over medium-high heat. Add chicken; cook, stirring occasionally, until browned and cooked through, 4-6 minutes.
• Add roasted sweet potato, sunflower seeds, and half the chicken to bowl with salad; toss to combine. • Taste and add more olive oil and lemon juice or season with more salt and pepper if desired.
• Divide salad between bowls; top with remaining chicken and serve with any remaining lemon wedges on the side.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the combination of sweet potato, apple, and sunflower seeds, though some found it bland and wanted more dressing.
- Ease of prep: Quick and easy to make, with roasted sweet potatoes adding a delicious twist to the salad 🍠.
- Suggestions: Consider doubling the dressing and adding feta cheese or honey for extra flavor. Massage kale to soften it.
- Portions: Some found it surprisingly filling, while others wanted larger portions or more chicken.
- Texture: The mix of crunchy seeds, tender chicken, and roasted sweet potatoes created an enjoyable variety of textures.
Reviews from our home cooks
My husband wasn't wow'd by this recipe - he's not a big fan of fruit & sweet potatoes in a salad. HOWEVER, I loved it! I thought it was a great combo, the chicken was tender and delicious, and the apple and sunflowers added a nice touch. There were very few ingredients to the dressing, but it just covered the salad and wasn't overpowering. Kudos Hello Fresh!
The sweet from the sweet potato and apple made this warm chopped salad excellent! Loved the crunch from the sunflower seeds. Perfect Summer Protein Meal!
This is also good, but there are two things that can be improved. One is the spice on the chicken. It needs more flavor... maybe add onion powder and/or paprika (if the paprika can be added without overpowering the salad). The second thing that can be changed is the amount of dressing. The salad was a bit dry, but the flavor of the dressing with the greens (when I got them together) was great. Maybe double the dressing for a salad that size.
This was sooo good! I had never put roasted sweet potatoes in a salad before and was a little concerned. But it turned out to be so good! Loved it!
Healthy and refreshing on a hot day. Maybe less kale and more dressing would enhance the salad.
I loved this salad. It was nice & filling without feeling overly full. I really thought I wouldn't care for it while I was making it. But the sweet potatoes in the salad made it for me. Something about them complimented the rest of the flavors perfectly and made it feel cohesive
I really like this salad and would order again. The only issue is I think it needs more salad dressing. With just a pack of mustard, an undisclosed amount of olive oil and lemon juice it just didn't seem like it spread evenly around the entire salad.
Chicken pieces were smaller than I expected, but cooked up quickly. The flavors on this recipe were a good combination.
Wished the sweet potatoes came prepped/chopped, but I added green beans and butternut squash to simplify prep.
So delicious and healthy and quick to put together. I loved this salad!
