CITRUS KALE SALAD WITH BAKED CHICKEN
SERVINGS 4
Ingredients
For Chicken
- 16 oz chicken breasts
- 1 tbsp adobo seasoning
For the Salad:
- 6 cups kale finely chopped firmly packed shredded
- 2 cups broccoli slaw
- 2 cups brussels sprouts finely shredded
- ½ cup dried cranberries
- ¼ cup sunflower seeds
For the dressing:
- .25 cup olive oil
- .25 cup orange juice freshly squeezed
- 1 tbsp lime juice fresh squeezed
- 1 tbsp lemon juice fresh squeezed
- 3 tbsp honey
- ¼ tsp. kosher salt
- 1 ½ tsp. poppy seeds
Instructions
For the chicken:
- Preheat oven to 375 degrees.
- Generously coat chicken in olive oil and adobo seasoning.
- Wrap in a foil pouch and bake until digital thermometer comes to 170 degrees internally.
- Remove from oven and let rest 10 minutes (chicken will continue to cook to 175 degrees in the foil pouch) before chopping into 2″ chunks.
For the dressing:
- In a small bowl, whisk ingredients together until well combined.
For the salad:
- Mix salad ingredients and toss gently to mix well.
Nutrition
Fiber: 5gPotassium: 1373mgSodium: 319mgSugar: 26gVitamin A: 10726IUIron: 4mgCalcium: 236mgVitamin C: 211mgCholesterol: 73mgTrans Fat: 1gProtein: 34gCarbohydrates: 47gCalories: 501kcalFat: 23gSaturated Fat: 3g
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