Our Plans
Maple Kale, Chicken Breasts and Bulgur Super Salad
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Maple Kale, Chicken Breasts and Bulgur Super Salad

Maple Kale, Chicken Breasts and Bulgur Super Salad

with Spiced Sweet Potatoes

This nutty, maple bulgur salad is the perfect combination of salty, sticky, sweet and crunchy. Roasted sweet potatoes and crisp chopped apple complete this stand-out summer salad.


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

Preparation Time35 minutes


serving amount

113 g

Kale, chopped

½ cup

Bulgur Wheat

(Contains Wheat)

340 g

Sweet Potato

1 unit

Gala Apple

2 tbsp

Maple Syrup

1 unit


28 g

Pecans, chopped

(Contains Pecans/Pacanes)

1 tbsp

Southwest Spice Blend

1 tbsp

Dijon Mustard

(Contains Mustard)

¼ cup

Dried Cranberries

2 unit

Chicken Breasts

Not included in your delivery

3.5 tbsp


0.63 tsp


0.06 tsp



Nutrition Values

Calories1040 kcal
Fat31 g
Saturated Fat5 g
Carbohydrate117 g
Sugar40 g
Dietary Fiber13 g
Protein53 g
Cholesterol124 mg
Sodium1160 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.


Baking Sheet
Parchment Paper
Measuring Spoons
Medium Pot
Measuring Cups
Large Bowl
Small Bowl


Roast sweet potatoes

Before starting, preheat the oven to 450°F.Wash and dry all produce. Peel, then cut sweet potatoes into 1/2-inch cubes. Add sweet potatoes, half the Southwest Spice Blend and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until golden-brown and tender, 22-23 min.

Toast pecans

Meanwhile, heat a medium pot over medium heat. When hot, add pecans to the dry pot. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on pecans so they don't burn!) Transfer to a plate.

Cook bulgur

Add 3/4 cup (1 1/2 cups) water and 1/2 tsp (1 tsp) salt to a medium pot. Cover and bring to a boil over high heat. Once boiling, add bulgur. Stir to combine, then cover and remove from heat. Let stand until bulgur is tender and liquid is absorbed, 15-16 min. Fluff bulgur with a fork.


Meanwhile, core, then cut apple into 1/2-inch pieces. Juice lemon. Add kale and 1/2 tbsp (1 tbsp) oil to a large bowl. Season with salt. Using your hands, massage oil into kale for 30 sec to soften leaves.

Assemble salad

Whisk together Dijon, maple syrup, 2 tbsp (4 tbsp) lemon juice and 2 tbsp (4 tbsp) oil in a small bowl. Set aside. Add apples, cranberries and sweet potatoes to the large bowl with kale. Season with salt and pepper, then toss to combine.

Finish and serve

Roughly chop pecans. Fluff bulgur with a fork, then season with salt. Add bulgur and half the dressing to the large bowl with salad. Toss to combine. Divide bulgur and kale super salad between bowls. Drizzle remaining dressing over top. Sprinkle with pecans.