Winter Cranberry-Chicken Salad
Honey-Ricotta Crispbread
Ingredients
- 1½ lb boneless, skinless chicken breasts
- ¼ tsp salt
- ¼ tsp pepper
- ½ (16-oz) pkg chopped kale
- 2 pears, chopped
- 1½ cups cranberries
- 1 (4-oz) log goat cheese, crumbled
- ½ cup refrigerated balsamic vinaigrette
- ½ cup chopped walnuts
Instructions
- Preheat oven to 400°F. Place chicken in a greased baking dish. Sprinkle with salt and pepper. Bake 15 to 20 minutes or until done. Cool and thinly slice.
- Toss together kale, chicken, pears, cranberries, and cheese in a bowl. Drizzle with vinaigrette, and sprinkle with nuts.
Side Dish Ingredients
- ¾ cup ricotta cheese
- 6 slices multigrain crispbread
- 2 Tbsp honey
- 1 Tbsp dried rosemary, crushed
Side Dish Instructions
- Spread ricotta over each crispbread slice; drizzle with honey, and sprinkle with rosemary.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
351
|
112
|
463
|
| Fat (g) | 17 | 4 | 21 |
| Sat. Fat (g) | 5 | 3 | 8 |
| Protein (g) | 32 | 6 | 38 |
| Carb (g) | 19 | 15 | 34 |
| Fiber (g) | 5 | 3 | 8 |
| Sodium (mg) | 401 | 92 | 493 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
