Smart Honey-Mustard Chicken Chop Salad

Name: Smart Honey-Mustard Chicken Chop Salad with Kale and Roasted Sweet Potato
Total time: 25 min
Yield: 2
Cuisine: Canadian
Ingredients: 2 unit(s) Chicken Breasts; 1 tbsp Dijon Mustard; 2 unit(s) Honey; 56 g Kale, chopped; 7 g Zesty Garlic Blend; 2 tbsp White Wine Vinegar; 1 unit(s) Gala Apple; 2 unit(s) Sweet Potato; ¼ cup Goat Cheese; 1.83 tbsp Oil*; 0.13 tsp Salt*; 0.13 tsp Pepper*

with Kale and Roasted Sweet Potato

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This lighter version of a cobb salad, hits all the notes! Perfectly roasted chicken, creamy sweet potatoes, crunchy kale and sweet apples. Tossed in zippy honey mustard dressing, this dinner is a winner!

Tags:

Calorie Smart

•Carb Smart

Allergens:

Senf

•Schwefeldioxide und Sulfite

•Milk

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes

Cooking Time8 minutes

DifficultyEasy

Ingredients

serving amount

2 unit(s)

Chicken Breasts

1 tbsp

Dijon Mustard

2 unit(s)

Honey

56 g

Kale, chopped

7 g

Zesty Garlic Blend

2 tbsp

White Wine Vinegar

1 unit(s)

Gala Apple

2 unit(s)

Sweet Potato

¼ cup

Goat Cheese

Not included in your delivery

1.83 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories630 kcal

Fat21 g

Saturated Fat4.5 g

Carbohydrate63 g

Sugar28 g

Dietary Fiber8 g

Protein46 g

Cholesterol135 mg

Sodium730 mg

Trans Fat0.2 g

Potassium1450 mg

Calcium125 mg

Iron2.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Parchment Paper

•Baking Sheet

•Measuring Spoons

•Large Non-Stick Pan

•Small Bowl

•Paper Towel

•Large Bowl

•Whisk

Cooking Steps

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 potatoes, half the Zesty Garic Spice Blend and 1/2 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1/2 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
Roast in the middle of the oven for 16-18 min, flipping 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, add honey and Dijon to a small bowl. Stir to combine, then set aside.
Pat chicken dry with paper towels. Season with remaining Zesty Garlic Spice Blend, salt and pepper.
Heat a large non-stick pan over medium-high. Add 1/2 tbsp (1 tbsp) 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.
Spoon over half the honey-Dijon sauce.
Roast in the bottom of the oven for 10-12 min, until cooked through.**

Meanwhile, to a large bowl, add kale and 1 tsp (2 tsp) oil. Season with salt and pepper. Using your hands, massage kale to coat in oil.
Cut apple into 1/4-inch pieces.
Add vinegar and 1/2 tbsp (1 tbsp) to remaining honey-Dijon, then whisk to combine.

Once sweet potatoes are tender, add potatoes and apples to the large bowl with kale.
Add honey-Dijon dressing over kale mixture. Toss to combine. Season with salt and pepper.