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Kale Salad with Herb Roasted Chicken

Kale Salad with Herb-Roasted Chicken
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Kale Salad with Herb Roasted Chicken

This Kale Salad with Herb Roasted Chicken and Balsamic Vinaigrette is the perfect mix of crunchy, sweet, and savory. Plus, the high-quality protein from the chicken breast and hard boiled eggs will help keep you satisfied.

This recipe from American Egg Board - Recipes is an ÃÛÑ¿´«Ã½ Heart-Check Certified Recipe.

Ingredients

Servings   4   Serving Size   1 bowl (2 cups greens, 1 egg and 1/4 lb chicken)

  • 1 pound chicken breast (cut in half)
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 4 cups baby kale
  • 4 cups mixed greens
  • 4 hard boiled eggs, halved
  • 1 cup of red grapes, halved
  • 1 medium granny smith apple, thinly sliced (about 1 cup)
  • 1/4 cup pecans (chopped)
  • 1/4 cup Balsamic Vinaigrette dressing

Directions

Tip: Click on step to mark as complete.

  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper and add chicken pieces. Spray chicken lightly with cooking oil spray.
  2. Top each piece evenly with parsley, oregano, and garlic powder until well coated. Bake chicken breast for about 15 to 20 minutes until cooked through with an internal temperature of 165°F. Slice evenly into half-inch strips.

  3. Add kale, mixed greens, chicken, eggs, grapes, granny smith apple, and pecans to a large serving bowl. Toss with dressing and serve.

    Note: The USDA recommends cooking eggs until the yolk and whites are firm.

Nutrition Facts

Kale Salad with Herb Roasted Chicken
CaloriesCalories
372 Per Serving
ProteinProtein
34g Per Serving
FiberFiber
3g Per Serving

Nutrition Facts

Calories 372
Total Fat 18.1 g
Saturated Fat 3.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.8 g
Monounsaturated Fat 5.6 g
Cholesterol 269 mg
Sodium 190 mg
Total Carbohydrate 18 g
Dietary Fiber 3 g
Sugars 12 g
Protein 34 g
 

This Kale Salad with Herb Roasted Chicken and Balsamic Vinaigrette is the perfect mix of crunchy, sweet, and savory. Plus, the high-quality protein from the chicken breast and hard boiled eggs will help keep you satisfied.

This recipe from American Egg Board - Recipes is an ÃÛÑ¿´«Ã½ Heart-Check Certified Recipe.

Nutrition Facts

Kale Salad with Herb Roasted Chicken
CaloriesCalories
372 Per Serving
ProteinProtein
34g Per Serving
FiberFiber
3g Per Serving
×
Calories 372
Total Fat 18.1 g
Saturated Fat 3.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.8 g
Monounsaturated Fat 5.6 g
Cholesterol 269 mg
Sodium 190 mg
Total Carbohydrate 18 g
Dietary Fiber 3 g
Sugars 12 g
Protein 34 g

Ingredients

Servings   4   Serving Size   1 bowl (2 cups greens, 1 egg and 1/4 lb chicken)

  • 1 pound chicken breast (cut in half)
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 4 cups baby kale
  • 4 cups mixed greens
  • 4 hard boiled eggs, halved
  • 1 cup of red grapes, halved
  • 1 medium granny smith apple, thinly sliced (about 1 cup)
  • 1/4 cup pecans (chopped)
  • 1/4 cup Balsamic Vinaigrette dressing

Directions

Tip: Click on step to mark as complete.

  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper and add chicken pieces. Spray chicken lightly with cooking oil spray.
  2. Top each piece evenly with parsley, oregano, and garlic powder until well coated. Bake chicken breast for about 15 to 20 minutes until cooked through with an internal temperature of 165°F. Slice evenly into half-inch strips.

  3. Add kale, mixed greens, chicken, eggs, grapes, granny smith apple, and pecans to a large serving bowl. Toss with dressing and serve.

    Note: The USDA recommends cooking eggs until the yolk and whites are firm.
 

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