Jenny Craig Recipe Creation: Lemon-Balsamic Kale Salad with Chicken | No Thanks to Cake
If you're looking for a fun variation on the Jenny Craig Chicken Sandwich, you've got to try this one. Made into a shredded kale salad with a tangy lemon-balsamic dressing, this recipe is both filling and flavorful!
Ingredients
- 1 Jenny Craig Grilled Chicken Sandwich
- 4 cups shredded kale
- 2 slices red onion quartered
- 1/4 cup peruvian peppers find these in your grocer's olive bar
Lemon-Balsamic Dressing
- 1 pkg Jenny Craig Balsamic Vinaigrette Dressing
- 1/2 Tbsp. lemon juice
- 1/2 Tbsp. balsamic vinegar
- 1/8 tsp. lemon-pepper seasoning
- 1/8 tsp. black pepper
Instructions
- Remove the chicken sandwich from the packaging. Wrap the bun in a paper towel and cook it in the microwave for 20 seconds. Move to a toaster and toast the bun until crunchy.
- Move to a food processor and pulse until the bread is pulverized into large crumbs. Avoid over pulsing. These should be like tiny croutons.
- Place the chicken breast on a small microwave-safe plate, and cook for 60 seconds. Set aside.
- Meanwhile, shred kale until you have 4 cups worth and place it in a large bowl.
- Add bread crumbs, onion, and peppers to the bowl of kale.
- In a small bowl, whisk dressing, lemon juice, balsamic vinegar, and seasonings. Add to the bowl of salad. Stir to combine.
- Move salad to a serving bowl. Slice chicken breast and lay atop the bed of vegetables. Serve and enjoy!
Notes
Disclaimer: This recipe is sponsored by Jenny Craig.