Chicken, Apricot & Almond Kale Salad
with Cheesy Toast Croutons & Creamy Balsamic Dressing
This is one of those salads that reminds you just how good greens can taste. Tender kale is dressed with creamy balsamic dressing and topped with juicy grape tomatoes, sweet dried apricots, and crisp, nutty almonds. And for a little fun: cheesy toast croutons! You’ll sprinkle ciabatta with a generous dose of our Italian cheese blend (mozzarella, provolone, Asiago, and Parmesan) and toast to melty perfection, then cut them into crouton-size cubes and scatter atop your salad. Feel free to faceplant directly into this one!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Ciabatta Bread
(Contains Soy, Wheat)
1 cup
Italian Cheese Blend
(Contains Milk)
4 ounce
Kale
4 ounce
Grape Tomatoes
2 unit
Scallions
1.5 ounce
Creamy Balsamic Dressing
(Contains Eggs)
1 ounce
Dried Apricots
½ ounce
Sliced Almonds
(Contains Tree Nuts)
10 ounce
Chicken Cutlets
Not included in your delivery
Salt
Pepper
2 teaspoon
Cooking Oil
1 teaspoon
Olive Oil
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Line a baking sheet with foil and lightly oil. • Halve ciabatta; place on prepared baking sheet, cut sides up. Evenly top each half with Italian cheese blend. • Toast on top rack until cheese is melted and lightly browned, 8-10 minutes. • Transfer cheesy toast to a cutting board.
• While cheesy toast bakes, remove and discard any large stems from kale; chop into bite-size pieces. Halve tomatoes lengthwise. Trim and thinly slice scallions.
Pat chicken or salmon dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken or salmon (skin sides down); cook chicken until cooked through, 3-5 minutes per side, or cook salmon until skin is crisp, 5-7 minutes, then flip and cook until cooked through, 1-2 minutes more. Transfer to a cutting board.
• In a large bowl, combine kale, balsamic dressing, a drizzle of olive oil, and a pinch of salt. Using your hands, massage kale (similar to how you would knead dough) until leaves are tender, 1 minute. • Add tomatoes, scallions, dried apricots, and almonds; toss until evenly coated. Taste and season with salt and pepper.
• Once cheesy toast is cool enough to handle, cut into 1-inch cubes. TIP: Scrape up any crispy cheese bits and add them to your salad for some extra crunch! • Divide salad between bowls and top with cheesy toast croutons. Serve.
Slice chicken crosswise (skip slicing salmon!); serve atop salad.
Chicken is fully cooked when internal temperature reaches 165°.
