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Warm Chicken, Kale & Apple Chopped Salad
Warm Chicken, Kale & Apple Chopped Salad

Warm Chicken, Kale & Apple Chopped Salad

with Roasted Sweet Potato, Sunflower Seeds & Lemony Dressing

Sara Heilman
Sara HeilmanPublished on June 25, 2024

This bright and hearty salad is chock full of nutritious veggies, nutty sunflower seeds, and tender garlicky chicken. Crisp apples and roasted sweet potatoes join the kale and broccoli mix that’s tossed in a fresh lemon-Dijon dressing. Each bite is full of flavor and texture, needing only a final squeeze of lemon to bring it all together.

Tags:
Calorie Smart
Carb Smart
Protein Smart

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time10 minutes
DifficultyMedium

Ingredients

serving amount

1 unit

Sweet Potatoes

½ ounce

Sunflower Seeds

1 unit

Lemon

1 unit

Apple

2 teaspoon

Dijon Mustard

8 ounce

Kale, Broccoli, and Brussels Sprouts Mix

10 ounce

Chopped Chicken Breast

1 teaspoon

Garlic Powder

Not included in your delivery

Salt

Pepper

2 teaspoon

Cooking Oil

½ teaspoon

Sugar

2 teaspoon

Olive Oil

Nutrition Values

/ per serving
Calories490 kcal
Fat18 g
Saturated Fat2.5 g
Carbohydrate45 g
Sugar18 g
Dietary Fiber9 g
Protein38 g
Cholesterol105 mg
Sodium290 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Large Pan
Small Bowl
Large Bowl
Whisk

Instructions

Roast Sweet Potato
1

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Dice sweet potato into 1⁄2-inch pieces. • Toss sweet potato on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until lightly browned and tender, 18-20 minutes.

Toast Seeds
2

• Meanwhile, heat a large dry pan over medium-high heat. Add sunflower seeds and toast, stirring frequently, until fragrant and just beginning to brown, 2-3 minutes. • Turn off heat; transfer to a small bowl. Wipe out pan.

Prep
3

• Quarter lemon. Halve and core apple; thinly slice into half-moons.

Start Slaw Salad
4

• In a large bowl, whisk together mustard, 1⁄2 tsp sugar (1 tsp for 4 servings), a large drizzle of olive oil, juice from half the lemon, salt, and pepper until combined. • Add apple and kale mix to bowl with dressing; toss to combine. Set aside to marinate, tossing occasionally.

Cook Chicken
5

• Open package of chicken* and drain off any excess liquid. Season all over with garlic powder, salt, and pepper. • Heat a drizzle of oil in pan used for sunflower seeds over medium-high heat. Add chicken; cook, stirring occasionally, until browned and cooked through, 4-6 minutes.

Finish Slaw Salad
6

• Add roasted sweet potato, sunflower seeds, and half the chicken to bowl with salad; toss to combine. • Taste and add more olive oil and lemon juice or season with more salt and pepper if desired.

Serve
7

• Divide salad between bowls; top with remaining chicken and serve with any remaining lemon wedges on the side.

Chicken is fully cooked when internal temperature reaches 165°.

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