Fast chicken salad with kale, kiwi, and apples

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

Grill Friendly

Fast chicken salad with kale, kiwi, and apples

Diabetes-Friendly, Gluten-Free, Soy-Free, Dairy-Free, Paleo

2 Servings, 680 Calories/Serving

20 Minutes

Fresh and light, this super-easy chicken salad, loaded with superfoods, comes together in less than 20 minutes and is just right for a hot summer evening or lunch.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

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.
  • Chicken options:
  • 4 chicken cutlets (about ¼ pound each)
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • 2 organic Gala or other apples
  • 2 organic kiwis
  • 5 ounces organic shredded kale or other leafy greens
  • Sunbasket house dressing (EVOO - balsamic vinegar - fresh garlic - Dijon mustard - kosher salt)
  • 2 tablespoons shaved coconut
Chef's Tip
Massaging kale leaves with salt and a little bit of the dressing softens the leaves much the same way heat does, by breaking them down and tenderizing them. If you have the time, use this technique when preparing the salad in Step 3.
Grill It
Prepare a medium-hot fire on one side of a grill. Set the chicken on the grill directly over the heat. For the cutlets, cook, turning once, until browned and cooked through, 2 to 3 minutes per side. For the breasts, cook, turning once, until starting to brown, about 2 minutes per side; then transfer the breasts to indirect heat, close the grill, and cook without turning until lightly charred and cooked through, about 10 minutes longer.

Nutrition per serving

Calories: 680, Protein: 56g (112% DV), Fiber: 9g (36% DV), Total Fat: 30g (46% DV), Monounsaturated Fat: 18g, Polyunsaturated Fat: 3g, Saturated Fat: 6g (30% DV), Cholesterol: 165mg (55% DV), Sodium: 390mg (16% DV), Carbohydrates: 44g (15% DV), Total Sugars: 27g, Added Sugars: 0g (0% DV).
Contains: Tree Nuts

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.

Instructions

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

Wash produce before use

1

Cook the chicken

  • Pat the chicken dry with a paper towel; season generously 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, turning once, until lightly browned and cooked through, 3 to 5 minutes per side for the cutlets. For the breasts, cook, turning once, until slightly browned, 1 to 2 minutes per side; reduce the heat to medium-low and continue cooking, turning occasionally, until firm and cooked through, 5 to 7 minutes per side. Transfer to a cutting board to cool slightly. Add more oil between batches if needed. Cut the chicken crosswise into ½-inch-thick slices.
While the chicken cooks and cools, prepare the remaining ingredients.

2

Prep the remaining ingredients; cook the apples

  • Cut the apples into quarters lengthwise and cut away the core; cut each quarter lengthwise into 1-inch-thick slices, then crosswise into 1-inch cubes.
  • Peel the kiwis and cut into ¼-inch-thick rounds.
In a medium [large] frying pan over medium heat, warm 2 to 3 teaspoons oil until hot but not smoking. Working in batches if needed, add the apples and cook, stirring occasionally, until slightly tender and warmed through, 3 to 4 minutes. Add more oil between batches if needed. Remove from the heat and season lightly to taste with salt.

3

Toss the salad

In a large bowl, toss together the kale and house dressing. Add the apples and kiwis, season to taste with salt and pepper, and toss to combine.

Serve

Transfer the salad to individual bowls and top with the chicken. Garnish with the shaved coconut and serve.
Kids Can!
  • Time the chicken.
  • Toss the salad.
  • Garnish with the shaved coconut.