Kale Chicken Pasta Salad
This kale chicken pasta salad is made with a tangy balsamic vinaigrette, sunflower seeds, and dried cranberries. A healthy meal that works great for meal prep, or an easy weeknight dinner!
Servings: 4 people
- 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
- ¼ cup dried cranberries
- ¼ cup crumbled feta
- ¼ cup sunflower seeds
- 3 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon honey
- ½ teaspoon dijon mustard
Cook Pasta - Cook the pasta according to package directions, then set aside to cool.
Cook Chicken Breast - 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.
Prepare Other Ingredients - Chop, wash, and dry the kale. Shake together all vinaigrette ingredients.
Combine - Finally, toss everything together in a large bowl, 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.
Fridge - Store in an air-tight container in the fridge for up to 4 days, keep vinaigrette separate. After that, you can run into food safety issues with the chicken.
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