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Chicken, Kale and Corn Salad

SERVES:
6
PREP TIME:
20 minutes
COOK TIME:
10 minutes

Ingredients

  • 1 lb. Raley’s boneless, skinless chicken breasts
  • Salt and pepper to taste
  • 2 ears fresh corn
  • 6 cups Cut ’N Clean Greens Kale
  • 1/2 cup each: diced red bell pepper and minced red onion
  • 1/2 cup Briannas Real French Vinaigrette
  • 1/2 cup chopped walnuts, toasted

Instructions

  1. Season chicken with salt and pepper. Cook on a well-oiled grill over medium heat for 5 minutes on each side or until internal temperature reaches 165°F. Let cool slightly, then chill for at least 30 minutes.
  2. Cut chicken into bite-size pieces and cut corn off cobs. Place in a large bowl with kale, bell pepper and onion.
  3. Drizzle with dressing and toss well to coat. Sprinkle with walnuts.

NURTITIONAL INFORMATION:

Per serving: 278 calories, 19 g protein, 18 g total fat (2 g sat., 0 g trans), 11 g carbohydrate, 2 g fiber, 4 g sugar, 42 mg cholesterol, 222 mg sodium, 8 points

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