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Chicken & Kale Salad with Sweet Onions and Kamut
Course
Entree
Cuisine
Ecclectic
Prep Time
6
minutes
minutes
Cook Time
7
minutes
minutes
Servings
1
Calories
400
kcal
Author
Robin Gagnon
Ingredients
drizzle of olive oil
or non-stick cooking spray
1 ½
cups
chopped vidalia onion
garlic clove
crushed/minced
4
oz
boneless chicken breast
sliced into bite sized pieces
1
cup
chopped curly kale
½
cup
cooked Kamut
if you can't find Kamut, substitute with wheat berries you can find
Dressing
1 ½
tbs
fresh lemon juice
1
tbs
low sodium soy sauce
1
teaspoon
sesame oil
1
teaspoon
Sambal Oelek
Ground Chili Paste
¼
teaspoon
Stevia
½ a packet
Instructions
Whisk dressing ingredients together and set aside.
Drizzle a small amount of oil in pan over med heat.
Add onions and garlic. Saute until slightly soft, then add chicken & Kale.
Saute until chicken is just shy of cooked.
Add Kamut, and saute about 1 more minute.
Add dressing stir to coat, then take of burner.
Serve warm.
Nutrition
Calories:
400
kcal
|
Carbohydrates:
54
g
|
Protein:
36
g
|
Fat:
8
g
|
Sodium:
810
mg
|
Fiber:
8
g