Sweet Kale Salad with Fully Cooked Chicken + Potatoes Au Gratin
Crunchy salad + creamy potatoes = meal perfection | 2 Servings
- Eggs
- Milk
We’re topping this sweet kale salad—chock-full of green cabbage, broccoli, Brussels sprouts, chicory, roasted pumpkin seeds, and dried cranberries—with precooked chicken for a satisfying dish that’s ready in minutes. To take it to the next level, we’re serving creamy, dreamy potatoes au gratin on the side. Mealtime just got a whole lot more delicious. *Nutrition values for a 1/2 bundle serving of the Sweet Kale Salad with Chicken are as follows: Calories 460, Total Fat 24g, Sat. Fat 4g, Cholest. 90mg, Sodium 1090mg, Total Carb. 27g, Fiber 5g, Sugar 14g, Protein 35 g.* *Nutrition values for one Potato Au Gratin is as follows: Calories 160, Total Fat 9g, Sat. Fat 6g, Cholest. 35mg, Sodium 310mg, Total Carb. 16g, Fiber 1g, Sugar 0g, Protein 4 g.*
Ingredients
9 ounce
Fully Cooked Chicken Breasts
4 unit
Potatoes Au Gratin
(Contains: Eggs, Milk)
12 ounce
Sweet Kale Salad Kit
(Contains: Eggs)
Cooking Steps
Preheat oven to 350 degrees. Place potatoes au gratin 1 inch apart on a parchment-lined baking sheet. Bake until warmed through, 25-30 minutes. Remove from oven and let cool slightly.
Empty contents of salad kit into a large bowl. Drizzle with as much dressing as you like, then toss to evenly coat. Slice precooked chicken and add on top.
