Tools
Ingredients
260 g sweet potatoes
50 ml olive oil
4 g cooked boneless skinless chicken thighs
450 g water
95 ml apple cider vinegar
1 tsp dijon mustard
450 g kale, rinsed with stems removed and sliced into thin ribbons
115 g goat cheese
1/2 tsp salt
1/2 tsp pepper
Step by step
Preheat oven to 190°C
Attach the Spiralizer Attachment to the Stand Mixer hub and select the large spiral cutter and place it into the slot. Place Stand Mixer Bowl under attachment. Attach sweet potato and turn to speed 4 and spiralize, repeat with remaining sweet potato.
Toss sweet potato spirals with 1 tablespoon olive oil and season with salt and pepper. Roast until soft and caramelized in spots.
While sweet potato spirals are roasting, rinse the mixer bowl and attach to mixer with the Flat Beater accessory
Add cooled chicken thighs and turn mixer to speed 1 to break up chicken. Turn to speed 2 and let chicken shred. Remove chicken from bowl and rinse.
Add olive oil, apple cider vinegar, and dijon to the mixer bowl. Turn mixer to speed 2 and mix until emulsified. Add sliced kale and stir on speed 1 until leaves are coated with dressing
Remove bowl from mixer. Add shredded chicken, sweet potato spirals and toss to combine. Break small chunks of goat cheese over salad and serve.
Pro Tip: Using the Stand Mixer to massage salad dressing into kale is a great base for many types of salads. Try chopped apples and cheddar as a topping, or chickpeas and shredded carrots for a vegan combination.