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RECIPE
11 INGREDIENTS 6 STEPS 30min

Brussels Sprout Kale Salad with Chicken

4.4
10 Ratings
Community Pick
Season the dressing with salt and pepper. In a large mixing bowl, toss the cooked quinoa, kale, Brussels sprouts and almonds together until combined. Add the dressing and cheese and toss lightly until coated; season with salt and pepper.
Brussels Sprout Kale Salad with Chicken Recipe | SideChef
Season the dressing with salt and pepper. In a large mixing bowl, toss the cooked quinoa, kale, Brussels sprouts and almonds together until combined. Add the dressing and cheese and toss lightly until coated; season with salt and pepper.
Made with 14% less sugar than most preserves, Just Jan’s spreads are packed with pure fruit flavor. Staying true to the characteristic and essence of each fruit is what gives every flavor it’s specia
https://www.justjans.com/
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Made with 14% less sugar than most preserves, Just Jan’s spreads are packed with pure fruit flavor. Staying true to the characteristic and essence of each fruit is what gives every flavor it’s specia
https://www.justjans.com/
30min
Total Time
$1.44
Cost Per Serving

Ingredients

Servings
4
US / METRIC
2 cups
Kale , shredded
2 cups
1/2 cup
Walnuts
1/4 cup
1/2 cup
Onions , chopped
3 Tbsp
Just Jan’s® Tangerine Marmalade
to taste
Save Time,
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Make grocery shopping easy! Add recipes to your cart, review your ingredients and checkout online with Walmart.
Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
332
FAT
22.3 g
PROTEIN
14.7 g
CARBS
21.3 g

Cooking Instructions

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Step 1
Shred the Brussels Sprouts (2 cups) . Shred the Kale (2 cups) .
Step 2
Toast Walnuts (1/2 cup) at 350 degrees F (180 degrees C) in an oven until lightly toasted. Set aside.
Step 3
Add Unsalted Butter (1 Tbsp) and Onions (1/2 cup) to a small skillet and sauté until onion is golden brown, about 5 to 10 min. Transfer the onion to a food processor.
Step 4
Add Just Jan’s® Tangerine Marmalade (3 Tbsp) and Olive Oil (2 Tbsp) and process until creamy. Add Salt (to taste) and Ground Black Pepper (to taste) . Set aside.
Step 5
Use the sauté pan used for the onion. Add a bit more olive oil and lightly saute the brussels sprouts and the kale for 1 to 2 minutes until they turn bright green. Remove from the heat.
Step 6
Toss together the vegetables, Parmesan Cheese (1/4 cup) , Shredded Chicken (1 cup) , walnuts and dressing. Serve warm or cold.

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Nutrition Per Serving
Calories
332
% Daily Value*
Fat
22.3 g
29%
Saturated Fat
4.7 g
24%
Trans Fat
0.0 g
--
Cholesterol
37.0 mg
12%
Carbohydrates
21.3 g
8%
Fiber
4.6 g
16%
Sugars
12.2 g
--
Protein
14.7 g
29%
Sodium
362.4 mg
16%
Vitamin D
0.0 µg
0%
Calcium
189.8 mg
15%
Iron
1.8 mg
10%
Potassium
401.1 mg
9%
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