Chicken, Kale, and Spinach Salad
Crispbread with Cheese and Honey
Ingredients
- 2 lb boneless, skinless chicken breasts
- 2 Tbsp Montreal seasoning
- 2 Tbsp olive oil
- 2 (11.75-oz) pkg sweet kale salad kits
- 1 (5-oz) pkg baby spinach
Instructions
- Cut chicken in half lengthwise, and pound to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet; sprinkle with seasoning.
- Cook chicken in hot oil in a large nonstick skillet over medium-high heat 5 to 6 minutes per side or until done.
- Meanwhile, prepare salad kits according to package directions in a large bowl; add spinach, and toss. Season with salt and pepper. Thinly slice chicken; serve with salad.
Side Dish Ingredients
- 1 (4-oz) log goat cheese, softened
- 1 (9.7-oz) pkg multigrain crispbread
- Honey
Side Dish Instructions
- Spread softened cheese on 6 crispbread. Drizzle lightly with honey. Serve with salad.
30 Minute Meals Meal Plan
This recipe selected from the eMeals 30 Minute Meals Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
