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Chicken Kale Salad with Fresh Ginger Dressing
5 min prep time
12 min cook time
4servings
Recipe by
Nancy Hughes
Source
The 4-Ingredient Diabetes Cookbook, 2nd edition
Photo by
Tara Donne
How to Make Chicken Kale Salad with Fresh Ginger Dressing
This quick and easy salad is ready in a snap with just a few ingredients, perfect for a balanced and quick lunch or side dish.
5 min prep time
12 min cook time
4servings
2 cups salad + 3 ounces cooked chicken + 3 tbsp dressing
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Step-By-Step Instructions:
-
Heat a grill or grill pan over medium-high heat. Coat the chicken with cooking spray, sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper, if desired. Cook 6 minutes on each side or until no longer pink in center. Let cool and thinly slice.
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Place equal amounts of the greens and chicken on four dinner plates. Whisk together the salad dressing and ginger until well blended. Spoon equal amounts over all.
Nutrition facts
4 Servings
-
Serving Size
2 cups salad + 3 ounces cooked chicken + 3 tbsp dressing
- Amount per serving Calories 210
- % Daily value*
-
Total Fat
5g
6%
- Saturated Fat 0.5g 3%
- Trans Fats 0g
- Cholesterol 85mg 28%
- Sodium 450mg 20%
-
Total Carbohydrate
14g
5%
- Dietary Fiber 2g 7%
- Total Sugars 9g
- Added Sugars 0g 0%
- Protein 28g
- Potassium 750mg 16%
Ingredients
boneless, skinless chicken breasts
1 lbs
mixed greens (packed spinach with baby kale greens)
8 cup
lite raspberry salad dressing
3/4 cup
fresh ginger (grated)
2 tsp
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