Chipotle-rubbed chicken with strawberry and kale salad

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

Chipotle-rubbed chicken with strawberry and kale salad

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.

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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:
  • 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
Chef's Tip
For even more flavor, after removing the cooked chicken from the pan in Step 1, add the zucchini and cook slightly, just enough to coat the squash in the warm spices remaining in the pan.

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.

Instructions

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

Wash produce before use

1

Prep and cook the chicken

Prep and cook instructions are identical for both chicken options.
  • 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.
In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the chicken and cook, turning once, until lightly browned and cooked through, 4 to 6 minutes per side. Transfer to a cutting board to cool slightly. Cut the chicken into ½-inch-thick slices.
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

In a large bowl, stir together the honey-lime vinaigrette base and 2 tablespoons [¼ cup] oil; set aside half the vinaigrette for serving. Add the kale, tomatoes, strawberries, and zucchini and toss to coat. Season with salt, if desired, and pepper.

Serve

Transfer the salad to individual bowls and top with the chicken. Garnish with the cilantro and serve the remaining vinaigrette on the side.
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.

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