
In order to bring you the best organic produce, some ingredients may differ from those depicted.
Chicken and kale salad with blistered grapes and tomatoes
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Lean & Clean, <600 Calories, Protein Plus
2 Servings, 690 Calories/Serving
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
- Sunbasket 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
Nutrition per serving
Total Fat 44g (56% DV), Sat. Fat 8g (40% DV), Trans Fat 0g, Cholest. 110mg (37% DV), Sodium 480mg (21% DV), Total Carb. 30g (11% DV), Fiber 9g (32% DV), Total Sugars 14g (Incl. 0g Added Sugars, 0% DV), Protein 45g
Instructions
Wash produce before use
1
Prep and dress the kale
- Strip the kale leaves from the stems; coarsely chop the leaves.
- Peel and thinly slice enough red onion to measure 1 cup.
2
Cook the grapes and tomatoes
- Remove any stems from the grapes.
3
Prep and cook the chicken
- Strip the rosemary leaves from the stems; finely chop the leaves.
- Pat the chicken dry with a paper towel; season generously with salt and pepper and coat all over with the rosemary.
While the chicken cooks and rests, prepare the remaining ingredients and assemble the salad.
4
Prep the remaining ingredients; toss the salad
- Set aside 1 tablespoon pumpkin seeds for optional garnish.
Serve