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Spiced Chicken & Kale Salad with Parmesan Breadcrumbs & Salsa Verde Dressing

Spiced Chicken & Kale Salad with Parmesan Breadcrumbs & Salsa Verde Dressing
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: Blue Apron. Recipe Credit: . Photo Credit: Blue Apron.
Summary

In this hearty salad, savory seasoned chicken and toasted breadcrumbs come together over a vibrant mix of sweet pear and peppers tossed with tender kale—marinated in a bright, creamy dressing of fromage blanc and salsa verde (a verdant sauce which features parsley, capers, garlic, and more).

  • Prep time
    10 min
  • Cook time
    25 min
  • Servings
    2 Servings
  • Serving size
    1/2 recipe
Cooking for 1 or 2 Dinner Foodie Lunch Main Dish Meal Kit Recipes Salads Veggie Rich French Mexican/Southwestern
Nutrition Facts

Nutrition Facts

2 Servings

  • Serving Size
    1/2 recipe
  • Amount per serving Calories 500

  • Total Fat 24g
    • Saturated Fat 5g
    • Trans Fat 0g
  • Cholesterol 90mg
  • Sodium 550mg
  • Total Carbohydrate 39g
    • Dietary Fiber 9g
    • Total Sugars 15g
  • Protein 37g
Cooking for 1 or 2 Dinner Foodie Lunch Main Dish Meal Kit Recipes Salads Veggie Rich French Mexican/Southwestern
Ingredients

Ingredients

  • kale
    1 bunch
  • garlic
    1 clove
  • pear
    1
  • mini sweet peppers
    4 oz
  • salsa verde (tomatillo salsa)
    1/3 cup
  • fromage blanc
    2 tbsp
  • olive oil (divided)
    1 1/2 tsp
  • panko bread crumbs
    1/4 cup
  • Parmesan cheese (grated)
    1/4 cup
  • chicken tenderloins
    7 oz
  • onion powder
    1 tsp
  • garlic powder
    1 tsp
  • smoked paprika
    1 tsp
  • dried parsley
    1 tsp
  • salt and pepper to taste
    1 pinch

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Directions

Directions

  1. Prepare the ingredients: Wash and dry the fresh produce. Separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. Peel 1 clove of garlic; using the flat side of your knife, smash the clove once. Quarter, core, and thinly slice the pear. Cut off and discard the stems of the peppers; remove the cores, then medium dice.

    <strong>Prepare the ingredients:</strong> Wash and dry the fresh produce. Separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. Peel 1 clove of garlic; using the flat side of your knife, smash the clove once. Quarter, core, and thinly slice the pear. Cut off and discard the stems of the peppers; remove the cores, then medium dice.

  2. Marinate the kale: In a large bowl, combine the salsa verde, fromage blanc, and 1/2 teaspoon of olive oil; season with salt (optional) and pepper. Add the sliced kale. Using your hands, massage the kale until slightly softened. Set aside to marinate, stirring occasionally, at least 10 minutes.

    <strong>Marinate the kale:</strong> In a large bowl, combine the salsa verde, fromage blanc, and 1/2 teaspoon of olive oil; season with salt (optional) and pepper. Add the sliced kale. Using your hands, massage the kale until slightly softened. Set aside to marinate, stirring occasionally, at least 10 minutes.

  3. Make the parmesan breadcrumbs: Meanwhile, in a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the breadcrumbs and smashed garlic clove; season with salt (optional) and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the breadcrumbs are browned and toasted. Transfer to a bowl; carefully remove and discard the garlic clove. Add the parmesan and stir to combine. Wipe out the pan.

    <strong>Make the parmesan breadcrumbs:</strong> Meanwhile, in a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the breadcrumbs and smashed garlic clove; season with salt (optional) and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the breadcrumbs are browned and toasted. Transfer to a bowl; carefully remove and discard the garlic clove. Add the parmesan and stir to combine. Wipe out the pan.

  4. Cook the chicken: Pat the chicken dry with paper towels. Combine onion powder, garlic powder, paprika, and dried parsley into a small bowl and stir to create spice blend. Season chicken on both sides with salt (optional), pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 3 to 5 minutes per side, or until browned and cooked through. Turn off the heat.

    <strong>Cook the chicken:</strong> Pat the chicken dry with paper towels. Combine onion powder, garlic powder, paprika, and dried parsley into a small bowl and stir to create spice blend. Season chicken on both sides with salt (optional), pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 3 to 5 minutes per side, or until browned and cooked through. Turn off the heat.

  5. Make the salad & serve your dish: To the bowl of marinated kale, add the sliced pear and diced peppers; toss to combine. Serve the salad topped with the cooked chicken and parmesan breadcrumbs. Enjoy!

    <strong>Make the salad &amp; serve your dish:</strong> To the bowl of marinated kale, add the sliced pear and diced peppers; toss to combine. Serve the salad topped with the cooked chicken and parmesan breadcrumbs. Enjoy!
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