Sweet Kale Salad with Fully Cooked Chicken + Pesto Quinoa
Crunchy salad + tender quinoa = meal perfection | 2 Servings
- Eggs
- Milk
- Tree Nuts
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 a combo of precooked quinoa and pesto, made with basil, pine nuts, Parmesan, and Grana Padano cheese, on the side. Mealtime just got a whole lot more delicious.
Ingredients
2 unit
Basil Pesto Quinoa
(Contains: Eggs, Milk, Tree Nuts)
12 ounce
Sweet Kale Salad Kit
(Contains: Eggs)
9 ounce
Fully Cooked Chicken Breast
Cooking Steps
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.
Stir Basil Pesto Quinoa and enjoy. (Heating is optional.)
