Chicken-Kale Reuben
Winter Fruit Salad
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Ingredients
- 3 cups chopped kale
- 1 Tbsp olive oil, divided
- 3 Tbsp cup water
- ½ cup sauerkraut
- ¼ cup 2% plain Greek yogurt
- ½ Tbsp hot sauce
- ⅛ tsp pepper
- 1 cup shredded rotisserie chicken
- 4 slices rye bread
- 2 slices Swiss cheese
Instructions
- Cook kale in ½ Tbsp hot oil over medium heat until wilted. Add water; cover and cook 5 to 7 minutes or until kale is tender and water is evaporated.
- Transfer kale to a large bowl. Stir in sauerkraut, yogurt, hot sauce, and pepper. Add chicken to kale mixture; toss.
- Spoon chicken mixture onto 6 bread slices; top with cheese and remaining bread slices. Cook sandwiches, in batches, in ½ Tbsp hot oil 3 to 5 minutes per side or until browned and cheese is melted.
Side Dish Ingredients
- 1 pear, sliced
- ¾ cup red grapes
- 1 kiwifruit, peeled and sliced
Side Dish Instructions
- Toss together all ingredients in a bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
426
|
111
|
537
|
| Fat (g) | 16 | 0 | 16 |
| Sat. Fat (g) | 4 | 0 | 4 |
| Protein (g) | 33 | 1 | 34 |
| Carb (g) | 37 | 29 | 66 |
| Fiber (g) | 6 | 4 | 10 |
| Sodium (mg) | 995 | 3 | 998 |
Quick & Healthy Meal Plan
This recipe selected from the eMeals Quick & Healthy Meal Plan.
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