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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!


Lemon-Balsamic Dressing


  • 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!


Disclaimer:  This recipe is sponsored by Jenny Craig.