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Chicken and Kale Salad with Almonds

With most of the work done ahead of time, this filling salad comes together in minutes to make a delicious winter meal.

Serves 4
Ready in 30 mins
Prep time 10 mins
Cooking time 20 mins
567 calories per serving


> 4 boneless, skinless chicken breasts
> 3 tbsp olive oil
> 1 (14 oz) pkg butternut squash chunks
> 1 tsp red chile flakes
> 10 oz chopped kale
> 1/2 cup Nature's Promise white balsamic vinaigrette
> 1 (4 oz) chunk pecorino cheese
> 1/2 cup roasted salted almonds


With meat mallet, pound the chicken to even thickness. Heat a large grill pan on medium. Brush chicken with 1 tbsp of the oil. Season with salt and pepper. Grill 8 min. per side, until cooked through.
Meanwhile, cut the butternut squash into smaller chunks. In a large skillet, heat remaining 2 tbsp oil on medium. Add squash and season with salt. Cover and cook 8 min., until tender, stirring occasionally. Remove from heat and add the chile flakes.
Toss the kale with the vinaigrette. Cut the pecorino into small chunks and chop the almonds. Slice chicken. Add chicken, pecorino, almonds, and squash to kale and toss to combine. Divide among 4 plates.

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