Warm Crispy Organic Chicken and Kale Salad

Power Up

Organic Protein

Very High Fibre

New

Warm Crispy Organic Chicken and Kale Salad

with Cranberries, Pepitas and Roasted Sweet Potatoes

30 min

Difficulty: 1/3

Allergens

Sulphites

Soy

Sulphites

Mustard

Milk

Wheat

Egg

May contain traces of allergens

Crustaceans

Gluten

Peanuts

Sesame

Tree nuts

Fish

Tags

Organic Protein

30-min-or-less

Very High Fibre

New

Ingredients

Organic Chicken Breast

2 unit(s)

Kale, chopped

56 g

Dried Cranberries

28 g

Whole Grain Mustard

1 tbsp

Feta Cheese, crumbled

0.5 cup

White Wine Vinegar

0.5 tbsp

Parsley

3.5 g

Mayonnaise

2 tbsp

Zesty Garlic Blend

7 g

Sweet Potato

2 unit(s)

Pepitas

28 g

Panko Breadcrumbs

0.33 cup

Oil

2 tbsp

Sugar

1 tsp

Salt

0.33 tsp

Pepper

0.33 tsp

Preparation

Before starting, preheat the oven to 425°F. Wash and dry all produce.
Cut sweet potatoes into 1/2-inch pieces. To a parchment-lined baking sheet, add sweet potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
Roast in the middle of the oven for 16-18 min, stirring halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, switching baking sheet positions halfway through.)

Meanwhile, pat chicken dry with paper towels. Season all over with Zesty Garlic Blend, salt and pepper.
To a shallow dish, add panko. Coat chicken all over with half the mayo. Working with one chicken breast at a time, press both sides into panko to coat completely.

Heat a large non-stick pan over medium-high. Add 1 tbsp (2 tbsp) olive oil. When hot, add chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches, if needed.)
Cook 1-2 min per side, until golden.
Transfer chicken to a parchment-lined baking sheet. Roast in the middle of the oven for 10-12 min, until cooked through.**

Finely chop half the parsley (use all for 4 servings).
Cut kale into bite-sized pieces.
To a large bowl, add remaining mayo, half the vinegar (use all for 4 servings), half the mustard (use all for 4 servings), parsley, 1/2 tsp (1 tsp) sugar, 1/2 tbsp (1 tbsp) water and 1 tbsp (2 tbsp) olive oil. Season with salt and pepper. Whisk to combine.
To the bowl, add kale, cranberries, feta, pepitas and roasted sweet potatoes. Season with salt and pepper. Toss to combine.