Meal Kit

Kroger Health Pear Almond Chicken Salad

with creamy Italian dressing

Prep & Cook Time: 10-15 min.

Cook Within: 4 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Tree Nuts

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and 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

In Your Box (serves 2)

  • 1 Bosc Pear
  • 3 oz. Roasted Red Peppers
  • 5 oz. Baby Spinach
  • Info
    ½ oz. Grated Parmesan
  • Info
    ½ oz. Sliced Almonds
  • 12 oz. Antibiotic-Free Boneless Skinless Chicken Breasts
  • 1 fl. oz. Creamy Italian Dressing
  • 1 Lemon

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
    425
  • Carbohydrates
    21g
  • Fat
    19g
  • Protein
    45g
  • Sodium
    479mg

Recipe Steps

You Will Need

  • Olive Oil
  • Pepper
  • 1 Medium Non-Stick Pan
  • 2 Mixing Bowls

Before You Cook

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

    Pat chicken breasts dry and season with a pinch of pepper. Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken breasts to hot pan, and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. Remove chicken to a plate and allow to cool. Remove pan from burner.

  2. 2

    Make Salad and Finish Dish

    Quarter pear, core, and thinly slice. Halve lemon and cut into wedges. Drain roasted red peppers. Cut cooled chicken into ½" dice. In a mixing bowl, combine 2 Tbsp. water with Italian dressing. In another mixing bowl, combine pear, roasted red peppers, and spinach. Add dressing and toss to combine. Plate dish as pictured on front of card, topping salad with chicken and garnishing with Parmesan and almonds. Squeeze lemon wedges over to taste. Bon appétit!

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