Winter Cranberry-Chicken Salad
Honey-Ricotta Crispbread
Ingredients
- 1½ lb boneless, skinless chicken breasts
- ½ tsp salt
- ½ tsp pepper
- ½ (16-oz) pkg chopped kale
- ½ cup refrigerated balsamic vinaigrette
- 2 pears, chopped
- 1½ cups cranberries
- 1 (4-oz) log goat cheese, crumbled
- 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 kale with dressing in a large bowl; let stand 10 minutes.
- Add chicken, pears, cranberries, and cheese; toss. Sprinkle with nuts.
Side Dish Ingredients
- ¾ cup ricotta cheese (or use cream cheese)
- 6 slices gluten-free crispbread
- 2 Tbsp honey
- 1 Tbsp dried crushed rosemary
Side Dish Instructions
- Spread ricotta over crispbread slices; drizzle with honey, and sprinkle with rosemary.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
378
|
129
|
507
|
| Fat (g) | 21 | 4 | 25 |
| Sat. Fat (g) | 5 | 3 | 8 |
| Protein (g) | 32 | 5 | 37 |
| Carb (g) | 19 | 19 | 38 |
| Fiber (g) | 5 | 3 | 8 |
| Sodium (mg) | 538 | 85 | 623 |
Gluten Free Meal Plan
This recipe selected from the eMeals Gluten Free Meal Plan.
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- Matching Grocery List
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