Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
In this hearty salad, savory seasoned chicken and toasted breadcrumbs come together over a vibrant mix of sweet pear and peppers tossed with tender kale—marinated in a bright, creamy dressing of fromage blanc and salsa verde (a verdant sauce which features parsley, capers, garlic, and more).
To learn more about WW and SmartPoints® visit ww.com
7 green SmartPoints®
5 blue SmartPoints®
5 purple SmartPoints®
To make this recipe diabetes friendly and meet the ADA nutrition guidelines for sodium, it is recommended that no additional salt be added to this recipe when prepared. See nutrition information for sodium as packaged.
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
Wash and dry the fresh produce. Separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. Peel 1 clove of garlic; using the flat side of your knife, smash the clove once. Quarter, core, and thinly slice the pear. Cut off and discard the stems of the peppers; remove the cores, then medium dice.
In a large bowl, combine the salsa verde, fromage blanc, and 1/2 teaspoon of olive oil; season with salt and pepper. Add the sliced kale. Using your hands, massage the kale until slightly softened. Set aside to marinate, stirring occasionally, at least 10 minutes.
Meanwhile, in a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the breadcrumbs and smashed garlic clove; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the breadcrumbs are browned and toasted. Transfer to a bowl; carefully remove and discard the garlic clove. Add the parmesan and stir to combine. Wipe out the pan.
Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 3 to 5 minutes per side, or until browned and cooked through. Turn off the heat.
To the bowl of marinated kale, add the sliced pear and diced peppers; toss to combine. Taste, then season with salt and pepper if desired. Serve the salad topped with the cooked chicken and parmesan breadcrumbs. Enjoy!
Tips from Home Chefs
About Blue Apron
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.
We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.
Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered