
In order to bring you the best organic produce, some ingredients may differ from those depicted.
Chipotle-rubbed chicken with strawberry and kale salad
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Diabetes-Friendly, Carb-Conscious, Spicy, <600 Calories, Protein Plus
2 Servings, 470 Calories/Serving
20 Minutes
This gorgeous paleo kale salad, tossed with tomatoes, summer squash, and strawberries and topped with chipotle chicken, comes together in about 20 minutes.
The Heart-Check Certification indicates the recipe meets the American Heart Association®’s nutrition requirements. To remain at or under the maximum 600mg sodium per serving, use no more than ⅓ teaspoon salt to season this recipe. We also recommend using the lower amounts of oil suggested for preparation.
In your bag
- Chicken options:
- 2 to 4 boneless skinless chicken thighs (about 10 ounces total)
- 2 boneless skinless chicken breasts (about 6 ounces each)
- Sunbasket spicy chipotle rub (chipotle chile powder - coriander - cumin - sweet paprika - granulated garlic)
- ¼ pound organic grape or cherry tomatoes
- ½ pound organic strawberries
- 1 organic zucchini or other summer squash
- 4 or 5 sprigs organic fresh cilantro
- Sunbasket honey-lime vinaigrette base (lime juice - onion - honey - Aleppo chile flakes)
- 6 ounces organic baby kale or other leafy greens
Nutrition per serving
Calories 470, Total Fat 26g (33% DV), Sat. Fat 3.5g (18% DV), Trans Fat 0g, Cholest. 115mg (38% DV), Sodium 210mg (9% DV), Total Carb. 28g (10% DV), Fiber 8g (29% DV), Total Sugars 15g (Incl. 4g Added Sugars, 8% DV), Protein 35g
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.
Instructions
Wash produce before use
1
Prep and cook the chicken
- Pat the chicken dry with a paper towel; season with salt, if desired, and pepper and rub with as much spicy chipotle rub as you like.
While the chicken cooks and rests, prepare the salad.
2
Prep the remaining ingredients
- Cut the tomatoes in half.
- Remove the green hulls from the strawberries; cut the strawberries into quarters.
- Cut the zucchini in half lengthwise, then crosswise into thin half-moons.
- Coarsely chop the cilantro for garnish.
3
Assemble the salad
Serve
Kids Can!
- Time the chicken.
- Assemble the salad.
- Garnish with the cilantro.
The Heart-Check Certification applies to original recipes only and does not apply when a protein customization is utilized.