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Spiced Chicken & Kale Salad
with Parmesan Breadcrumbs & Salsa Verde Dressing
30 min
WW™ Approved
Diabetes Friendly
Carb Conscious
500 Calories Or Less
Mediterranean
i
Wellness at Blue Apron
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Vegetarian
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Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
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2 Servings
- Est. 490 Cals/serving
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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.
Blue Apron, a proud supporter of
fresh
ingredients
Title
-
½ lb Chicken Tenders
-
1 bunch Kale
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4 oz Sweet Peppers
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1 Pear
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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)
tried-and-true
kitchen tools
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!
Tips from Home Chefs
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