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Chicken & Kale Salad

with Lemon-Yogurt Dressing

  • Group Created with Sketch.
    Time
    30 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 370 calories Group 22 Created with Sketch.
    Nutrition Label
    Download
WW Freestyle
03 Smart Points

To pair with tender bites of seared chicken, we’re making a hearty salad by tossing kale with crisp radishes, carrots, and sweet pickled peppers in a flavorful combo of Greek yogurt, fresh lemon juice, oregano, and more.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

Get Cooking
fresh
ingredients
Chicken & Kale Salad with Lemon-Yogurt Dressing
Title
  • 10 oz Chopped Chicken Breast
  • 1 Lemon
  • 3 oz Radishes
  • 1 clove Garlic
  • 6 oz Carrots
  • 1 Tbsp Capers
  • ½ cup Plain Nonfat Greek Yogurt
  • ½ oz Sweet Piquante Peppers
  • 1 tsp Whole Dried Oregano
  • 1 bunch Kale
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Quarter and deseed the lemon. Roughly chop the capers. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Peel the carrots; grate on the large side of a box grater. Roughly chop the peppers. Halve the radishes lengthwise, then thinly slice crosswise. 

Marinate the kale:
2 Marinate the kale:

In a large bowl, combine the chopped kale, the juice of two lemon wedges, and 1 teaspoon of olive oil. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. 

Cook the chicken:
3 Cook the chicken:

While the kale marinates, pat the chicken dry with paper towels. Season with salt and pepper. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Turn off the heat.

Make the dressing:
4 Make the dressing:

While the chicken cooks, in a bowl, combine the yogurtchopped capers1 teaspoon of olive oilhalf the oregano (you will have extra), the juice of the remaining lemon wedges, and as much of the garlic paste as you’d like. Taste, then season with salt and pepper if desired. 

Finish the salad & serve your dish:
5 Finish the salad & serve your dish:

To the bowl of marinated kale, add the grated carrots, chopped peppers, sliced radishes, and dressing. Stir to thoroughly combine. Taste, then season with salt and pepper if desired. Serve the salad topped with the cooked chicken. Enjoy!

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

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Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Quarter and deseed the lemon. Roughly chop the capers. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Peel the carrots; grate on the large side of a box grater. Roughly chop the peppers. Halve the radishes lengthwise, then thinly slice crosswise. 

2 Marinate the kale:

In a large bowl, combine the chopped kale, the juice of two lemon wedges, and 1 teaspoon of olive oil. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. 

Marinate the kale:
Cook the chicken:
3 Cook the chicken:

While the kale marinates, pat the chicken dry with paper towels. Season with salt and pepper. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Turn off the heat.

4 Make the dressing:

While the chicken cooks, in a bowl, combine the yogurtchopped capers1 teaspoon of olive oilhalf the oregano (you will have extra), the juice of the remaining lemon wedges, and as much of the garlic paste as you’d like. Taste, then season with salt and pepper if desired. 

Make the dressing:
Finish the salad & serve your dish:
5 Finish the salad & serve your dish:

To the bowl of marinated kale, add the grated carrots, chopped peppers, sliced radishes, and dressing. Stir to thoroughly combine. Taste, then season with salt and pepper if desired. Serve the salad topped with the cooked chicken. Enjoy!