Kale Sweet Potato Salad with Crispy Fried Chicken Thigh

Salsify Pasta with Creamy Leek Sauce

Sweet Potato with Ginger and Coconut Aminos

Ginger and coconut aminos give a great flavor for sweet potato. I make a mixture of olive oil, grated ginger, coconut aminos, salt and pepper. I roll diced potatoes into this mixture then put into the oven. It is very delicious when the flavors combine during the baking. Ginger and soy sauce combination is classic. I do not use soy sauce. It is not paleo friendly. I use coconut aminos instead of that. This flavored sweet potato perfectly harmonizes with the freshness of the kale.


Use coconut aminos instead of soy sauce!

Coconut Aminos

Coconut aminos is a perfect substitution for soy sauce, a good quality product has only two ingredients, organic coconut tree sap and mineral rich sea salt. Before we changed to paleo diet, I ate soya sauce, but my stomach was very sensitive to it, and I did not know the reason until I read this: “Many conventional soy sauce manufacturers also utilize a chemical process known as acid hydrolysis that does not incorporate fermentation, so the harmful effects of the soybean are not inactivated.” Fermentation is the key, but they do not have enough time in the mass production.

Massage the Kale!

I have already written about the preparation of kale. But it is never enough to repeat. Thick and slightly hard leaves are more delicious if they are massaged before preparation.

First of all, wash and dry the kale. Then remove the stems from each leave. Chop the leaves into small pieces and sprinkle with a pinch of salt. (It’s possible to buy cleaned, chopped kale to save time.) Grease your hands with olive oil. Rub chopped kale with your fingers for some minutes, until leaves begin to tenderize. This massage gives the kale a silky texture. After the massage you are ready to prepare the salad.


Massage gives the kale a silky texture.

Gluten Free Coating

Before we changed to paleo diet, I made the coating from wheat flour, egg and breadcrumbs. After changing we removed gluten from our diet, and it was not possible to use wheat flour and bread anymore. I had to find a perfect option to substitute them. This is it!

Tapioca flour has as neutral taste as wheat flour, but it is gluten free. It is a very good base of this coating. It is not exaggeration to say that almond flour is much more delicious than breadcrumbs. Almond flour is low in carbs, packed with nutrients. These are its very important advantages. It is impressive, isn’t it?

Kale Sweet Potato Salad with Crispy Fried Chicken Thigh

Prep Time25 mins
Cook Time18 mins
Total Time43 mins
Servings: 2
Author: Andrea


For the salad

  • 120 gram kale chopped
  • 400 gram sweet potato peeled and diced
  • 50 gram pistachio peeled and crushed
  • 3 tbsp olive oil
  • 2 tsp ginger grated
  • 2 tbsp coconut aminos
  • 1 tbsp agave syrup or maple syrup
  • 2 tbsp fresh lemon juice
  • ¾ tsp salt
  • ½ tsp pepper freshly ground

For the chicken

  • 2 chicken thighs fillet
  • 2 tbsp tapioca flour
  • 1 large egg whipped
  • 4 tbsp almond flour
  • 500 ml coconut oil or rapeseed oil
  • Salt and pepper


  • Preheat the oven to 200 °C.
  • Mix 1 tbsp olive oil, ginger, coconut aminos, ¼ tsp freshly ground pepper and ½ tsp salt in a medium bowl.
  • Add diced sweet potato and stir gently.
  • Place sweet potato in a baking tray and put into the oven for 10-12 minutes, until soft (it is still firmed, not too soft, not overcooked). Then cover potato and leave on room temperature during chicken thighs are frying.
  • Meanwhile put chopped kale in a bowl, add 1 tbsp olive oil and massage by hands for 2-3 minutes, until the leaves a bit softened.
  • Mix agave syrup (or maple syrup), fresh lemon juice, 1 tbsp olive oil and ½ tsp salt in a small bowl. Pour the mixture over the kale and stir. Set aside.
  • Season chicken thighs slightly with salt and pepper.
  • Put tapioca flour, whipped egg and almond flour in separate bowls.
  • Roll chicken thighs in tapioca flour first, then in whipped egg and in almond flour finally.
  • Fry coated chicken thighs in hot coconut oil (or rapeseed oil) for 5-6 minutes, until they are golden. The chicken thighs must swim in the oil, otherwise they will not cook evenly.
  • Add potato to kale, stir gently.
  • Place kale sweet potato salad in a plate. Slice fried chicken thighs and place to the plate also. Sprinkle with crushed pistachio and a bit of freshly ground pepper. Serve and enjoy!