Cranberry, Chicken & Kale Salad
with Carrots & Greek Vinaigrette
Step aside, side salad: This hearty kale bowl is the stuff of lunch dreams. First you’ll massage kale and shredded carrot with olive oil, salt, and pepper until tender. Add warm, juicy chicken and chewy dried cranberries, then toss it all with a creamy Greek vinaigrette. It’s sprinkled with more sweet-tangy cranberries for a hearty-yet-light-feeling 10-minute lunch idea you’re going to want to make again and again.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
8.6 ounce
Fully Cooked Chicken Breasts
4 ounce
Kale
4 ounce
Shredded Carrots
1.5 ounce
Greek Vinaigrette
(Contains Eggs, Milk)
2 tablespoon
Mayonnaise
(Contains Eggs)
1 ounce
Dried Cranberries
Not included in your delivery
1 teaspoon
Cooking Oil
1 teaspoon
Olive Oil
Salt
Pepper
Sugar
Nutrition Values
Utensils
Instructions
• Wash and dry produce.
• Pat chicken dry with paper towels; dice into ½-inch pieces. Place in a medium microwave-safe bowl and toss with a drizzle of oil and a pinch of salt and pepper. Cover tightly with plastic wrap; microwave until chicken is warmed through, 90 seconds.
• Meanwhile, remove and discard any large stems from kale; chop into bite-size pieces. Place kale and half the carrots (all for 4 servings) in a large bowl. Add a drizzle of olive oil, salt, and pepper. Using your hands, massage kale and carrots (similar to how you would knead dough) until kale leaves are tender, 1-3 minutes.
• In a small bowl, whisk together vinaigrette, mayonnaise, and a pinch of sugar.
• Add chicken and half the cranberries to bowl with kale and carrots; toss with as much creamy dressing as you like.
• Divide salad between shallow bowls. Garnish with remaining cranberries and serve.
