Chicken, Kale & Orange Salad with Feta
plus Couscous, Red Wine Vinaigrette & Garlicky Panko
As far as hearty salads go, this one reigns supreme! You’ll sautée shredded Brussels sprouts with shallot and garlic, then toss with kale, nutty pearl couscous, and juicy fresh orange in a tangy homemade red wine vinaigrette. A sprinkle each of briny crumbled feta and garlicky breadcrumbs top off these bright, nourishing bowls.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 teaspoon
Dried Thyme
2.5 ounce
Israeli Couscous
(Contains Wheat)
1 unit
Veggie Stock Concentrate
8 ounce
Brussels Sprouts
1 unit
Shallot
2 clove
Garlic
1 unit
Orange
4 ounce
Kale
¼ cup
Panko Breadcrumbs
(Contains Wheat)
5 teaspoon
Red Wine Vinegar
½ cup
Feta Cheese
(Contains Milk)
10 ounce
Chopped Chicken Breast
Not included in your delivery
Salt
Pepper
Cooking Oil
Butter
(Contains Milk)
Olive Oil
Sugar
Nutrition Values
Utensils
Instructions
• Heat a drizzle of oil in a small pot over high heat. Add half the thyme (you’ll use the rest later); cook, stirring frequently, until fragrant, 30-60 seconds. Stir in couscous, stock concentrate, 3⁄4 cup water (11⁄2 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 6-8 minutes. • Stir in 1 TBSP butter (2 TBSP for 4) and let sit, uncovered, until slightly cooled.
• While couscous cooks, wash and dry produce. • Trim and halve Brussels sprouts lengthwise. Lay flat and thinly slice crosswise into shreds. Halve, peel, and thinly slice shallot. Peel and mince or grate garlic. Peel orange, removing as much white pith as possible. Discard peel. Dice orange into 1⁄2-inch pieces.
Open package of chicken and drain off any excess liquid or rinse shrimp* under cold water, then pat dry with paper towels. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken or shrimp and season with salt and pepper. Cook, stirring occasionally, until cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.
• Heat a drizzle of oil in a large pan over medium-high heat. Add Brussels sprouts and shallot; season with salt and pepper. Cook, stirring occasionally, until Brussels sprouts are bright green and softened, 4-6 minutes. • Stir in half the garlic and cook, stirring, until fragrant, 1 minute more. Turn off heat; transfer to a plate. Wipe out pan and let cool slightly.
Use pan used for chicken or shrimp here.
• While Brussels sprouts cook, remove and discard any large stems from kale; chop into bite-size pieces. • In a large bowl, combine kale and a drizzle of olive oil (large drizzle for 4 servings). Using your hands, massage kale (similar to how you would knead dough) until leaves are tender, 1 minute. • Add Brussels sprouts and toss to combine.
• Heat a drizzle of oil in pan used for Brussels sprouts over medium-high heat. Add panko, remaining garlic, and remaining thyme. • Cook, stirring occasionally, until panko is golden and garlic is fragrant, 2-3 minutes. Transfer to a plate.
• In a small bowl, whisk together vinegar, 3 TBSP olive oil, and 1⁄4 tsp sugar (6 TBSP olive oil and 1⁄2 tsp sugar for 4 servings); taste and season with salt and pepper. • Add orange and couscous to bowl with veggies. Toss with as much dressing as you like.
Add chicken or shrimp to salad along with orange and couscous.
• Divide salad between shallow bowls. Top with feta and garlicky panko and serve.
Poultry is fully cooked when internal temperature reaches 165°.
