Chicken Kiev and Russian salad with hard-cooked eggs and scallions

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

Chicken Kiev and Russian salad with hard-cooked eggs and scallions

Paleo, Carb-Conscious, Lean & Clean, Gluten-Free, Soy-Free, Dairy-Free, Mediterranean

2 Servings, 600 Calories/Serving

30–45 Minutes

Our gluten-free version of chicken Kiev is juicy and rich without the butter. Tangy Russian dressing adds a rich, velvety finish to the salad in this fun retro dish.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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.
  • 2 tablespoons coconut oil
  • 2 organic eggs
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • ½ teaspoon dried dill
  • Sun Basket paleo “bread crumbs” (almond meal - flaxseed meal - granulated garlic - onion powder - sweet smoked paprika)
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • 1 head organic Artisan or other lettuce
  • 3 organic scallions
  • Sun Basket Russian dressing (paleo mayo - tomato paste - capers - onion - maple syrup - lemon juice - apple cider vinegar - Dijon mustard - kosher salt - black pepper)

Nutrition per serving

Calories: 600, Protein: 35g (70% DV), Fiber: 6g (24% DV), Total Fat: 46g (71% DV), Monounsaturated Fat: 7g, Polyunsaturated Fat: 2.5g, Saturated Fat: 18g (90% DV), Cholesterol: 250mg (83% DV), Sodium: 430mg (18% DV), Carbohydrates: 13g (4% DV), Total Sugars: 5g, Added Sugars: 2g (4% DV).
Contains: Eggs, Tree Nuts (almond, coconut)

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.


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

Wash produce before use


Soften the coconut oil; hard-cook the egg

Heat the oven to 400°F.
  • If the coconut oil is cold, bring it to room temperature to soften.
Bring a small sauce pot of water to a boil and fill a small bowl with ice water. Carefully lower 1 [2] of the eggs into the boiling water and cook for 10 to 12 minutes for hard-cooked. Transfer the egg to the ice water to cool. Carefully peel the egg.
While the egg cooks, prepare the herb stuffing.


Make the herb stuffing

  • Strip the parsley leaves from the stems; coarsely chop the leaves. Set aside 1 teaspoon [2 tsp] parsley for garnish.
In a small bowl, using a fork or the back of a spoon, combine the coconut oil, dill, and remaining parsley into a paste, and season with salt and pepper.


Stuff and “bread” the chicken

  • Crack the remaining egg [2 eggs] into a shallow bowl and season with salt and pepper. Lightly beat with a fork until just blended.
  • On a plate or shallow bowl, season the paleo “bread crumbs” with salt and pepper and spread in an even layer.
  • Pat the chicken dry with a paper towel. Cut a 2- to 3-inch pocket lengthwise along one side of each breast, being careful not to cut all the way through the meat. Season with salt and pepper.
Using your hands or a spoon, stuff each breast with half [one-fourth] of the herb stuffing, then lightly press the sides of the breast together. Working with 1 chicken breast at a time, dip the chicken into the egg; let the excess drip off, then lightly press the chicken into the “bread crumbs,” coating all sides; shake off any excess.


Cook the chicken

In a large ovenproof frying pan over medium heat, warm 2 teaspoons [1 TBL] oil until hot but not smoking. Add the chicken and cook, turning once, until lightly browned but not yet cooked through, 2 to 3 minutes per side. Roast in the oven until the chicken is browned and cooked through, 10 to 12 minutes. Remove from the oven and let rest for 5 minutes. If desired, transfer the chicken to a cutting board and cut the breasts in half on the diagonal.
While the chicken roasts and rests, prepare the salad ingredients.


Prep the salad ingredients

  • Trim the root end from the lettuce; separate the leaves.
  • Trim the root ends from the scallions; thinly slice the scallions on the diagonal.
  • Coarsely chop the hard-cooked egg.


Transfer the chicken Kiev to individual plates and garnish with the remaining parsley. Serve with as many lettuce leaves as you like, garnished with the scallions, egg, and Russian dressing.
Kids Can!
  • Peel the hard-cooked egg.
  • Strip the parsley leaves.
  • Mix the herb stuffing.
  • Separate the lettuce leaves.
  • Garnish the chicken Kiev and lettuce leaves.