Kale Chicken Pasta Salad
Kale chicken pasta salad with a tangy balsamic vinaigrette, sunflower seeds and dried cranberries. Works great for meal prep or a weeknight dinner.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
- 2 cups uncooked pasta (4.6 oz)
- 1 lb boneless skinless chicken breast
- 2 teaspoons olive oil
- 2 teaspoons balsamic vinegar
- salt & pepper
- 4 cups kale or spinach
- 1/4 cup dried cranberries
- 1/4 cup crumbled feta
- 1/4 cup sunflower seeds
- 3 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1/2 teaspoon dijon mustard
Cook pasta according to package directions, set aside to cool.
Heat oven to 450°F. Toss chicken breasts in olive oil and balsamic vinegar. Season with salt & pepper. Bake chicken breasts according to their size: 5 oz (12-15 min), 7 oz (15-20 min), 10 oz (20-25 min), or until the internal temperature reaches 165°F.
Chop, wash and dry kale.
Shake together all vinaigrette ingredients.
Toss everything together and enjoy!
Place the ingredients into the four 1-pint jars in the following order: balsamic dressing, chicken (cooled completely), pasta, kale, cranberries/feta/sunflower seeds.
To serve jar salads, shake out into a clean bowl and toss up in the vinaigrette.
Serving: 1/4 batch | Calories: 494kcal | Carbohydrates: 39g | Protein: 34g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 80mg | Sodium: 275mg | Potassium: 882mg | Fiber: 2g | Sugar: 8g | Vitamin A: 6765IU | Vitamin C: 81.8mg | Calcium: 168mg | Iron: 2.4mg