Ingredients
| Chicken breast, split into two pices |
1 lb.
|
| Dried parsley |
1/2 tsp.
|
| Dried oregano |
1/2 tsp.
|
| Garlic powder |
1/2 tsp.
|
| Baby kale |
4 cups
|
| Hard-boiled eggs, halved |
4
|
| Red grapes, halved |
1 cup
|
| Granny Smith apple, thinly sliced |
1 medium apple, about 1 cup sliced
|
| Pecans, chopped |
1/4 cup
|
| Balsamic vinaigrette |
1/4 cup
|
Directions
- PREHEAT the oven to 400F. LINE a baking sheet with parchment paper and ADD chicken pieces. SPRAY chicken lightly with cooking oil spray.
- TOP each piece evenly with parsley, oregano, and garlic powder until well coated. BAKE chicken breast for about 15 to 20 minutes until cooked through with an internal temperature of 165F. SLICE evenly into half-inch strips.
- ADD kale, mixed greens, chicken, eggs, grapes, granny smith apple, and pecans to a large serving bowl. TOSS with dressing and SERVE.
Note
- The USDA recommends cooking eggs until the yolk and whites are firm.
Nutritional Info
Per Serving: 1/4th of Salad
| Calories |
370
|
| Total Fat |
18 g
|
| Saturated Fat |
3.5 g
|
| Trans Fat |
0 g
|
| Polyunsaturated Fat |
3 g
|
| Monounsaturated Fat |
5.5 g
|
| Cholesterol |
270 mg
|
| Sodium |
190 mg
|
| Total Carbohydrates |
18 g
|
| Fiber |
3 g
|
| Sugars |
12 g
|
| Added Sugars |
1 g
|
| Protein |
34 g
|