Chicken Zucchini Kale Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
3.0 dash Pepper, black2.0 stalk, large (11"-12" long) Celery, raw3.0 clove Garlic1.5 cup, chopped Kale2.0 large Scallions, raw1.0 cup Spinach, fresh1.0 cup, sliced Zucchini1.0 slice, medium (1/4" thick) Red Ripe Tomatoes1.0 tbsp Extra Virgin Olive Oil2.0 tsp Goya Adobo (All Purpose Seasoning)1.0 serving Mini Sweet Bell Peppers (3 peppers to a svg)1.0 serving Kirkwood Chicken Breast (4 oz )
First, chop the chicken brest into your desired pieces (or you can always leave it as is). Place the chicken into a bowl with the Goya Mojo Marinade. Allow the chicken to soak in the marinade while prep the ingredients.
Now, to prep, chop and dice the following ingredients according to size preference:
- garlic
- scallions
- tomatoes
- mini sweet bell peppers
- celery
Allow the one tablespoon of olive oil into saucepan. Add the scallions, celery, and garlic. Chop those ingredients begin to sautee, add the chicken along with marinade. Allow it to cook for about three to five minutes.
Next, add the zucchini, black pepper and Goya Adobo seasoning. Allow that to cook for five minutes. Add the chopped kale into the saucepan and cover for an additional five minutes.
Place the spinach on a plate. Once the chicken and kale have reach your desired textures, place all of the ingredients on the bed of spinach. Top off the sauteed ingredients with mini sweet bell peppers and tomatoe.
Be sure to taste while cooking, to ensure satisfaction. Enjoy!
Number of Servings: 1.0
Recipe submitted by SparkPeople user SOULSISTA2081.
Number of Servings: 1.0
Recipe submitted by SparkPeople user SOULSISTA2081.
Nutritional Info Amount Per Serving
- Calories: 430.2
- Total Fat: 17.4 g
- Cholesterol: 10.0 mg
- Sodium: 3,086.8 mg
- Total Carbs: 59.6 g
- Dietary Fiber: 13.0 g
- Protein: 17.4 g
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