Jan’s chicken and apple salad with walnuts and avocado

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Jan’s chicken and apple salad with walnuts and avocado

Jan’s chicken and apple salad with walnuts and avocado

Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Lean & Clean, Diabetes-Friendly, Carb-Conscious, <600 Calories, Protein Plus

2 Servings, 590 Calories/Serving

20 Minutes

Retro chicken, apple, and walnut salad meets kale and avocado. Together with our house dressing, we give you a superfood-rich meal that’s sure to become a weeknight favorite.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 6 ounces organic shredded kale or other leafy greens
  • Sunbasket house dressing (EVOO - balsamic vinegar - garlic - Dijon mustard - kosher salt)
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • 6 ounces organic trimmed green beans
  • 1 organic carrot
  • 1 organic Gala or other apple
  • 1 organic avocado
  • 3 tablespoons walnuts

Nutrition per serving

Calories 590, Total Fat 32g (41% DV), Sat. Fat 3.5g (18% DV), Trans Fat 0g, Cholest. 95mg (32% DV), Sodium 310mg (13% DV), Total Carb. 33g (12% DV), Fiber 14g (50% DV), Total Sugars 12g (Incl. 0g Added Sugars, 0% DV), Protein 48g
Contains: Tree Nuts (walnut)

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep the kale

In a large bowl, combine the kale with half the house dressing, season with salt and pepper, and gently massage the leaves (set aside the remaining dressing for serving). Let stand while you prepare the rest of the meal.


Prep and cook the chicken

  • Pat the chicken dry with a paper towel. Cut the chicken crosswise into ½-inch-thick strips; season lightly with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Working in batches if needed, add the chicken and cook, stirring once or twice, until browned and cooked through, 6 to 8 minutes. Transfer to a plate. Add more oil between batches if needed.
While the chicken cooks, prepare the remaining ingredients.


Prep the remaining ingredients; assemble the salad

  • Cut the green beans into 1-inch lengths.
  • Scrub or peel the carrot and trim the ends; thinly slice the carrot on the diagonal.
  • Core and cut the apple into ½-inch pieces.
  • Cut the avocado in half lengthwise. Remove the pit, scoop out the flesh, and cut the flesh into ½-inch pieces.
To the bowl with the kale, add the green beans, carrot, apple, avocado, walnuts, and chicken and toss to coat. Season to taste with salt and pepper.


Transfer the salad to individual bowls and serve the remaining dressing on the side.
Kids Can!
  • Massage the kale.
  • Scrub the carrot.
  • Scoop out the avocado.
  • Assemble the salad.