Grilled Chicken Salad with Kale, Veggies, & White Beans
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Well Seasoned Studio · by Ari Laing★ 5.0 (1)

Grilled Chicken Salad with Kale, Veggies, & White Beans

NUTRITION · PER SERVING90M COOK
CAL 32%·PRO 55%
CARBS 19G12% OF CAL
8G FIBER2G ADDED2G INTRINSIC8G OTHER4G TOTAL SUGAR
FAT 52G73% OF CAL
9G SAT42G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Grilled chicken over kale and vegetables with white beans and a honey mustard vinaigrette. Colorful, satisfying, and nutritious with layers of flavor. Excellent for meal prep or elegant weeknight dinners.

mainamericansaladchickengluten free
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Nutrition & ingredients

Ingredients

serves 6
  • 2 large (or 3 medium) boneless skinless chicken breasts
  • ¼ cup extra virgin olive oil
  • 1 tsp dried oregano
  • ½ tsp kosher salt
  • ¼ tsp freshly ground black pepper
  • ¾ cup extra virgin olive oil
  • ¼ cup apple cider vinegar
  • 2 tsp Dijon mustard
  • 2 tsp honey
  • ½ medium shallot, (minced, about 2-3 Tbsp)
  • 2 Tbsp chives, (thinly sliced)
  • 1 small head of lacinato kale, (ribs removed, leaves thinly sliced, about 4 cups)
  • Extra virgin olive oil
  • 1 large zucchini, (ends trimmed, cut into quartered wedges)
  • 1 large yellow squash, (cut into quartered wedges)
  • 1 cam navy beans, (drained and rinsed (or other small white beans))
  • 1 large ripe avocado, (peeled and cut into ½-inch dice )
  • ¼ cup pine nuts, (toasted)
  • 4 oz feta cheese, (crumbled)
  • 10-12 fresh basil leaves, (thinly sliced, plus more for serving)
  • Flaky sea salt
PREP
30M
SODIUM
692MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.