Contents of your meal kit:
chicken breast
kale
brussels sprouts
yogurt-tahini dressing
raisins
almonds
Cookware needed: small to medium nonstick skillet, salad bowl
Finishing steps:
- Rinse kale thoroughly. Remove leaves from stem and pat dry. Thinly slice leaves crosswise.
- Trim/discard the ends from the brussels sprouts and then thinly slice each brussels sprout crosswise.
- Season chicken with salt & pepper. Heat a small amount of oil in a nonstick skillet over medium heat. When oil is hot, add chicken and cook about 5 minutes per side, or until cooked through. Set aside to rest.
- Pour dressing into the bottom of your salad bowl and add just a drizzle of olive oil. Whisk or mix with a fork to combine. If this looks like too much dressing, remove some before adding the sliced brussels sprouts, kale, raisins, and almonds to the bowl. Give everything a good toss, then season with salt & pepper to taste.
- Shred chicken, or cut into bite sized pieces. Divide salad between plates and top with chicken. Enjoy!
Notes: Since this salad uses kale and brussels sprouts instead of more delicate greens, it will hold up great for 1-2 days in your fridge. So don’t toss out any leftovers — in fact, you might even like it better on day 2!