Meal Kit
Kale and Brussels Sprout Salad
With Chicken, Quinoa, Cranberries, Carrot and Tomato
Prep & Cook Time: 20-30 min.
Spice Level: Mild
Cook Within: 1 days
Chef
Justin Paruszkiewicz
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 Cranberries
- 0 volume Grainy Mustard
- 0 fl. oz. Sherry Vinegar
- 0 Boneless Skinless Chicken Breasts
- 0 volume Sugar
- 0 oz. Cherry Tomatoes
- 0 volume Quinoa
- 0 oz. Baby Kale
- 0 oz. Brussels Sprouts
- 0 oz. Carrots
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.
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Nutrition (per serving) 9OzMMpq5
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Calories0
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Carbohydrates0g
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Net Carbs0g
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Fat0g
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Protein0g
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Sodium0mg
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
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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).
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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.
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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.
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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.
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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.
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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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