Kale and Brussels Sprout Salad

With Chicken, Quinoa, Cranberries, Carrot and Tomato

$9.95 per serving

Prep & Cook Time: 20-30 min.

Cook Within: 1 days

Difficulty Level: Easy

Spice Level: Mild

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
  • Nutrition (per serving)

  • Calories
    410
  • Carbohydrates
    0g
  • Fat
    0g
  • Protein
    0g
  • Sodium
    0mg

Recipe Steps

  • Step 1 - Cook the Chicken
    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).

  • Step 2 - Prep the Vegetables
    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.

  • Step 3 - Cook the Quinoa
    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.

  • Step 4 - Make the Dressing
    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.

  • Step 5 - Mix the Ingredients
    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.

  • Step 6 - Plate the Dish
    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.