Baby Kale, Butternut, and Chicken Salad

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Baby Kale, Butternut, and Chicken Salad Recipe

Photo: Iain Bagwell; Styling: Claire Spollen

This bright, colorful salad features soft squash that is perfect in the fall for salads and soups. Bake butternut squash in a single layer on a baking sheet coated with cooking spray at 400°F for 20 to 25 minutes, stirring after 10 minutes. Keep a batch on hand for a side, soup, or hash stir-in.

Serves 1

Ingredients

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1 1/2 teaspoons extra-virgin olive oil
1 teaspoon apple cider vinegar
1/2 teaspoon molasses
1/4 teaspoon Dijon mustard
1 1/2 cups baby kale
1/2 cup diced peeled butternut squash, roasted
2 tablespoons red bell pepper strips
2 tablespoons chopped pecans
1/8 teaspoon kosher salt
1 ounce skinless, boneless rotisserie chicken breast, shredded (about 1/4 cup)

Preparation

Active: 5 Minutes
Total: 5 Minutes

1. Combine oil, vinegar, molasses, and mustard in a small bowl. Arrange kale on a plate or in a container; top with remaining ingredients. Top with molasses mixture.

Created date

July 2016

Nutritional Information

Calories 284
Fat 18.3 g
Satfat 2.1 g
Monofat 10.9 g
Polyfat 3.8 g
Protein 12 g
Carbohydrate 21 g
Fiber 5 g
Cholesterol 25 mg
Iron 2 mg
Sodium 436 mg
Calcium 169 mg
Sugars 8 g
Est. Added Sugars 3 g