Chicken and kale salad with blistered grapes and tomatoes
Paleo, Gluten-Free, Lean & Clean, Soy-Free, Dairy-Free
30 – 40 Minutes
This paleo and gluten-free salad is light on calories but heavy on flavor with rosemary-rubbed chicken breasts and our house-made dressing.
In your bag
- 1 bunch kale
- 1 red onion
- Sun Basket house dressing base (balsamic vinegar - Dijon mustard - fresh garlic)
- 3 ounces red grapes
- ¼ pound cherry tomatoes
- Fresh rosemary
- Two 6-ounce boneless skin-on chicken breasts
- 3 tablespoons roasted pumpkin seeds
- 1 avocado
Cooking chicken with the skin on helps the flesh retain its natural juices. However, once it's cooked, you can cut the fat per serving by over half (6 grams) and reduce the calories by more than 25% (60 calories) if you remove the skin before enjoying your meal.
Protein: 45g (90% DV), Fiber: 9g (36% DV), Total Fat: 44g (68% DV), Monounsaturated Fat: 24g, Polyunsaturated Fat: 8g, Saturated Fat: 8g (40% DV), Cholesterol: 110mg (37% DV), Sodium: 480mg (20% DV), Carbohydrates: 30g (10% DV), Total Sugars: 14g, Added Sugars: 0g (0% DV).