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Parsnip and Chicken Kale Salad

by KeriGlassman  |  Jun 4, 2013

Parsnip and Chicken Kale Salad
  1. PREP
  2. 05 m
  • COOK
  • 25 m
  • TOTAL
  • 30 m

This hearty salad is filled with vitamin A and fiber to keep you feeling satisfied.

INGREDIENTS

SERVES 1

  • 1 1/2 parsnips
  • 1 tsp extra-virgin olive oil
  • 4 kale leaves
  • 1/4 lemon
  • 6 oz raw boneless, skinless chicken breast
  • 3 tbsp grated parmesan cheese

DIRECTIONS

1 Toss parsnips (about 1 cup) with olive oil and roast at 425 until tender, about 15 minutes.
2 Using cooking spray, cook chicken in a non-stick pan over medium heat. Cook until browned on the outside and cooked throughout, 8 to 10 minutes per side.
3 Squeeze juice from lemon and toss with kale and let sit 10 minutes.
4 Top kale with roasted parsnips, chicken and top with parmesan cheese.