Con Poulos; Food Styling: Margaret Dickey; Prop Styling: Audrey Davis
Active Time
15 Mins
Total Time
30 Mins
Yield
4
Recipe Is:

How to Make It

Step 1

Preheat oven to 425°F. Toss together brussels sprouts, sweet potato, 1 tablespoon of the oil, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper in a large bowl. Arrange in an even layer on a large rimmed baking sheet. Bake in preheated oven until tender, about 20 minutes.

Step 2

Meanwhile, stir together yogurt, water, parsley, chives, dill, lemon zest, lemon juice, tarragon, anchovy paste, garlic, 1 tablespoon of the oil, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside until ready to use.

Step 3

Place kale and remaining 1/2 tablespoon oil in a bowl; massage gently with your hands until slightly tender, about 3 minutes. Arrange kale, chicken, and baked brussels sprouts mixture in a large bowl. Drizzle with yogurt dressing. Sprinkle with pepitas and cranberries.

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