Description
A vibrant, protein-packed salad combining al dente pasta, tender chicken, massaged kale, and tart dried cranberries. Tossed with a bright citrus vinaigrette and crunchy sunflower seeds, this dish delivers a perfect balance of sweet, tart, and savory flavors in one satisfying bite.
Ingredients
8 oz whole wheat pasta
1 ½ lbs cooked chicken breast, shredded
4 cups curly kale, stems removed
¾ cup dried cranberries
¼ cup sunflower seeds
¼ cup olive oil
2 tbsp cider vinegar (organic)
1 tbsp honey
1 tsp Dijon mustard
2 cloves garlic, minced
Salt and pepper to taste
Instructions
Bring a pot of salted water to boil. Cook pasta according to package instructions until al dente, about 9 minutes. Drain and rinse with cold water to cool.
Meanwhile, massage kale with 1 tbsp olive oil and a pinch of salt for 1 minute to soften.
In a small bowl, whisk together remaining olive oil, cider vinegar, honey, Dijon, garlic, and herbs to make vinaigrette.
Toss cooked pasta, shredded chicken, massaged kale, cranberries, and sunflower seeds in a large bowl.
Pour vinaigrette over the salad and mix until evenly coated. Chill for 30 minutes before serving.
Notes
Use leftover roasted chicken for faster preparation
Substitute pistachios for sunflower seeds if desired
Store in an airtight container in the fridge for up to 3 days
For extra flavor, toast the pasta before boiling
- Prep Time: 20
- Cook Time: 30
- Category: Dinner
- Method: Tossing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 7g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 65mg