Sunshine Winter Chicken Salad

Sunshine Winter Chicken Salad

with Grapefruit and Kale

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Every bite of this salad will have you reminiscing about those hot summer days. Crunchy crisp kale, nutty toasted almonds, juicy tart grapefruit and creamy goat cheese. It's sunshine on a plate!

Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount

Tags:QuickCalorie Smart (650kcal or less)
Allergens:Milk/LaitTree Nut/NoixSulphites/Sulfite

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

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Chicken Breasts

1 unit


28 g

Goat Cheese


28 g

Almonds, sliced

(ContainsTree Nut/Noix)

113 g

Baby Kale

7 g


200 g


1 tbsp

White Wine Vinegar


Not included in your delivery

2 tbsp


¼ tsp

Salt and Pepper*

¼ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2301 kJ
Calories550 kcal
Fat29 g
Saturated Fat5 g
Carbohydrate25 g
Sugar13 g
Dietary Fiber6 g
Protein48 g
Cholesterol135 mg
Sodium760 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Large Bowl
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450°F. Wash and dry all produce.

Cut zucchini in half lengthwise, then into 1/2-inch half-moons. Toss zucchini with 1/2 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with salt and pepper. Roast in the top of the oven, until tender-crisp, 6-8 min.


While zucchini roasts, Strip 1/2 tbsp thyme (dbl for 4 ppl) from the stems and finely chop. Pat the chicken dry with paper towels, then season with salt, pepper and chopped thyme. Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Sear, until chicken is golden-brown, 2-3 min per side. Transfer to another baking sheet. Bake in the middle of the oven, until chicken is cooked through, 10-12 min.**


While chicken bakes, carefully wipe the pan clean, then re-heat over medium. When hot, add the almonds to the dry pan. Toast, stirring often, until golden-brown 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.


Place the grapefruit, flat-end down, on a cutting board. Cut the peel away from the flesh from top to bottom, turning the grapefruit as you go. Once the peel is removed, slip a paring knife along each side of the white lines (membranes) of the grapefruit to release the segments. Squeeze the juice from the remaining grapefruit into a large bowl. (NOTE: If grapefruit is extra juicy, use 2 tbsp juice (dbl for 4 ppl) for the dressing and discard the rest.)


Add vinegar, 1/4 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) to the large bowl with the grapefruit juice. Season with salt and pepper and whisk to combine.


Add the baby kale and grapefruit segments the large bowl with the dressing. Toss to combine. Slice the chicken. Divide the salad between plates. Top with the sliced chicken and roasted zucchini. Sprinkle the goat cheese and almonds over top.