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Spiced Chicken & Kale Salad
with Parmesan Breadcrumbs & Salsa Verde Dressing
30 MIN
2 Servings
From the Test Kitchen
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.
Wellness Details
WW™ Approved
Diabetes Friendly
Carb Conscious
500 Calories Or Less
Mediterranean Diet
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NutritionPER SERVING
-
Calories490 Cals (est.)
View Full Nutrition
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fresh
ingredients
Title
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½ lb Chicken Tenders
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1 bunch Kale
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1 Pear
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4 oz Sweet Peppers
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1 clove Garlic
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¼ cup Grated Parmesan Cheese
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¼ cup Panko Breadcrumbs
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⅓ cup Salsa Verde
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2 Tbsps Fromage Blanc
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1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
step-by-step
instructions
1
Prepare the ingredients:
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.
2
Marinate the kale:
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.
3
Make the parmesan breadcrumbs:
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.
4
Cook the chicken:
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.
5
Make the salad & serve your dish:
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!
1
Prepare the ingredients:
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.
2
Marinate the kale:
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.
3
Make the parmesan breadcrumbs:
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.
4
Cook the chicken:
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.
5
Make the salad & serve your dish:
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!
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