Kale Salad with Herb Roasted Chicken

Calories

372 Per Serving

Protein

34g Per Serving

Fiber

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.

Preheat the oven to 400°F. Line a baking sheet with parchment paper and add chicken pieces. Spray chicken lightly with cooking oil spray.
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.
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.

Kale Salad with Herb Roasted Chicken

Calories

372 Per Serving

Protein

34g Per Serving

Fiber

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.

Preheat the oven to 400°F. Line a baking sheet with parchment paper and add chicken pieces. Spray chicken lightly with cooking oil spray.
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.
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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