Meal Kit

Kale and Brussels Sprout Salad

With Chicken, Quinoa, Cranberries, Carrot and Tomato

Prep & Cook Time: 20-30 min.

Cook Within: 1 days

Difficulty Level: Easy

Spice Level: Mild

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

We are bringing you a light and healthy salad to kick-start the New Year. We started with a base of kale because it’s incredibly healthy for you and also can be quite filling. We then loaded it with a handful of our favorite fruits and vegetables, sliced chicken, and quinoa. The sliced raw Brussels sprout also adds a nice texture and color to the salad, along with an amazing taste. Quinoa provides all nine essential amino acids, making it a complete protein. It is also a gluten-free and cholesterol-free whole grain, and is almost always organic.

In Your Box (serves 2)

  • 0 oz. Carrots
  • 0 oz. Brussels Sprouts
  • 0 oz. Baby Kale
  • 0 volume Quinoa
  • 0 oz. Cherry Tomatoes
  • 0 volume Sugar
  • 0 Boneless Skinless Chicken Breasts
  • 0 fl. oz. Sherry Vinegar
  • 0 volume Grainy Mustard
  • 0 Cranberries
Contains: Sulfites
Food intolerance information

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Cook the Chicken

    Heat a saute pan over medium to high heat. Add 2 tsp of oil to the pan. Add a pinch of salt and pepper to the chicken breasts then add to the pan. Cook on each side for three to four minutes or until golden brown (the chicken meat will be white throughout).

  2. 2

    Prep the Vegetables

    Slice the Brussels sprout into thin slices. Peel the skin off of the carrot. With the peeler, slice long thin strips of carrot.

  3. 3

    Cook the Quinoa

    Place the quinoa in a small pot. Add one cup of water and a pinch of salt. Bring quinoa to a boil and reduce to a simmer. Cover and let cook for about 15 minutes or until water is absorbed. Fluff up the quinoa with a fork and put it in a bowl in the fridge to cool.

  4. 4

    Make the Dressing

    Place vinegar, sugar, mustard, half cup of oil and a pinch of salt and pepper into a mixing bowl. Blend ingredients together until incorporated.

  5. 5

    Mix the Ingredients

    Add all of the sliced vegetables, kale, quinoa and cranberries to a mixing bowl. Drizzle the dressing over the salad and toss. Slice the cooked chicken into thin pieces and reserve for plating.

  6. 6

    Plate the Dish

    Place the salad mix in the middle of the plate gently and try to build the salad up to give it some height. Add the sliced chicken on the side of the plate.

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