Seared Chicken & Marinated Kale Salad with Tomatoes & Hard-Boiled Eggs

Seared Chicken & Marinated Kale Salad

with Tomatoes & Hard-Boiled Eggs

25 MIN
5 SmartPoints®
2 Servings
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From the Test Kitchen

We’re taking the classic garden salad to new heights with this hearty rendition thanks to vibrant toppings of savory spiced chicken, marinated carrots, and hard-boiled eggs—all served over a bed of kale dressed with creamy mustard sauce and tangy goat cheese.

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

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  • Nutrition
    PER SERVING
  • Calories
    480 Cals (est.)
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fresh
ingredients
Seared Chicken & Marinated Kale Salad with Tomatoes & Hard-Boiled Eggs
Title
time-saving
tips & techniques
Carrots
Kale
Cherry Tomatoes
Creamy Mustard Sauce
How To: Quickly Halve Cherry Tomatoes
Chicken Demi-Glace
Goat Cheese
Apple Cider Vinegar
How To: Peel a Carrot
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Make the hard-boiled eggs:
1 Make the hard-boiled eggs:

Fill a small pot with water; cover and heat to boiling on high. Once boiling, carefully add the eggs and cook 9 to 10 minutes. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs, then quarter lengthwise. Season with salt and pepper. 

Make the dressing & marinate the kale:
2 Make the dressing & marinate the kale:

While the eggs cook, wash and dry the fresh produce. Separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. In a large bowl, whisk together the creamy mustard sauce, cheese, and 1 teaspoon of olive oil. Add the sliced kale and season with salt and pepper; toss to combine. Using your hands, massage the kale until slightly softened. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Prepare the remaining ingredients:
3 Prepare the remaining ingredients:

While the kale marinates, halve the tomatoes; place in a bowl and season with salt and pepper. Peel the carrots and grate on the large side of a box grater. Place in a bowl; add the vinegar and season with salt and pepper. Stir to combine. Set the carrots aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Cook the chicken & serve your dish:
4 Cook the chicken & serve your dish:

While the carrots marinate, pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to thoroughly coat. In a medium pan (nonstick, if you have one), heat 1 teaspoon 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. Add the demi-glace. Cook, stirring occasionally, 3 to 4 minutes, or until the chicken is browned and cooked through. Turn off the heat. Serve the marinated kale topped with the cooked chicken, seasoned eggs, seasoned tomatoes, and marinated carrots. Enjoy! 

Tips from Home Chefs

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Seared Chicken & Marinated Kale Salad

Make the hard-boiled eggs:
1 Make the hard-boiled eggs:

Fill a small pot with water; cover and heat to boiling on high. Once boiling, carefully add the eggs and cook 9 to 10 minutes. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs, then quarter lengthwise. Season with salt and pepper. 

2 Make the dressing & marinate the kale:

While the eggs cook, wash and dry the fresh produce. Separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. In a large bowl, whisk together the creamy mustard sauce, cheese, and 1 teaspoon of olive oil. Add the sliced kale and season with salt and pepper; toss to combine. Using your hands, massage the kale until slightly softened. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Make the dressing & marinate the kale:
Prepare the remaining ingredients:
3 Prepare the remaining ingredients:

While the kale marinates, halve the tomatoes; place in a bowl and season with salt and pepper. Peel the carrots and grate on the large side of a box grater. Place in a bowl; add the vinegar and season with salt and pepper. Stir to combine. Set the carrots aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

4 Cook the chicken & serve your dish:

While the carrots marinate, pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to thoroughly coat. In a medium pan (nonstick, if you have one), heat 1 teaspoon 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. Add the demi-glace. Cook, stirring occasionally, 3 to 4 minutes, or until the chicken is browned and cooked through. Turn off the heat. Serve the marinated kale topped with the cooked chicken, seasoned eggs, seasoned tomatoes, and marinated carrots. Enjoy! 

Cook the chicken & serve your dish:
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