Sunshine Winter Chicken Salad
with Grapefruit and Kale- Milk
- Tree nuts
- Sulphites
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
Ingredients
2 unit
Chicken Breasts
1 unit
Grapefruit
28 g
Goat Cheese
(Contains: Milk)
28 g
Almonds, sliced
(Contains: Tree nuts)
113 g
Baby Kale
7 g
Thyme
200 g
Zucchini
1 tbsp
White Wine Vinegar
(Contains: Sulphites)
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Salt and Pepper*
¼ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
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.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the refreshing grapefruit and goat cheese combination, though some found the flavors didn't mesh well together.
- Ease of prep: Sectioning the grapefruit was challenging for some; consider providing simpler instructions or pre-sectioned fruit.
- Suggestions: Try using mixed greens or spinach instead of kale; add more zucchini and goat cheese for better balance.
- Portions: Some found the salad light for a winter meal; consider increasing portion sizes or adding more substantial ingredients.
- Dressing: The dressing could use more flavor; experiment with adding garlic or increasing the amount provided.
