Kale Salad with Herb Roasted Chicken

This Kale Salad with Herb Roasted Chicken and Balsamic Vinaigrette is the perfect mix of crunchy, sweet, and savory. Plus, the high-quality protein from the chicken breast and hard-boiled eggs will help keep you satisfied.

This recipe is an American Heart Association Heart-Check Certified Recipe.

Ingredients

Servings   4   Serving Size   1 bowl (2 cups greens, 1 egg and 1/4 lb chicken)

• 1 pound chicken breast (cut in half)
• 1/2 teaspoon dried parsley
• 1/2 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 4 cups baby kale
• 4 cups mixed greens
• 4 hard boiled eggs, halved
• 1 cup of red grapes, halved
• 1 medium granny smith apple, thinly sliced (about 1 cup)
• 1/4 cup pecans (chopped)
• 1/4 cup Balsamic Vinaigrette dressing

Directions

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper and add chicken pieces. Spray chicken lightly with cooking oil spray.
2. Top each piece evenly with parsley, oregano, and garlic powder until well coated. Bake chicken breast for about 15 to 20 minutes until cooked through with an internal temperature of 165°F. Slice evenly into half-inch strips.
3. Add kale, mixed greens, chicken, eggs, grapes, granny smith apple, and pecans to a large serving bowl. Toss with dressing and serve.

Note: The USDA recommends cooking eggs until the yolk and whites are firm.

Nutrition Facts

• Calories per serving 372
• Protein 34g
• Total fat 18.1g
  • Saturated Fat 3.4g
  • Trans Fat 0g
  • Polyunsaturated Fat 2.8g
  • Monounsaturated Fat 5.6g
• Cholesterol 269mg
• Sodium 190mg
• Total Carbohydrate 18g
  • Dietary Fiber 3g
  • Sugar 12g

Source: https://www.heart.org/en/recipes/hcm-kale-salad-with-herb-roasted-chicken