Name: Zesty Cranberry Kale Salad with Candied Pecans
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Chicken breast; 2 cup Lacinato kale; 1 tbsp Dried cranberries; 0.25 oz Pecan halves; 0.25 tbsp Extra virgin olive oil; 1 tbsp Lemon juice; 1 tsp Lemon zest; 0.5 tsp Maple syrup; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder

Zesty Cranberry Kale Salad with Candied Pecans

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Zesty Cranberry Kale Salad with Candied Pecans

Pan-seared chicken breast served over massaged kale with tart cranberries and crunchy maple-glazed pecans in a bright, zesty lemon vinaigrette.

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NUTRITION

Protein

52.3g

Fat

15.5g

Carbs

27.9g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

2 cup Lacinato kale

1 tbsp Dried cranberries

0.25 oz Pecan halves

0.25 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

0.5 tsp Maple syrup

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

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PREPARATION

1
In a small skillet over medium heat, toss pecan halves with maple syrup for 2-3 minutes until the syrup caramelizes and coats the nuts, then set aside to cool.
2
Season the chicken breast evenly with sea salt, black pepper, and garlic powder.
3
Heat a non-stick pan over medium-high heat and sear the chicken for 5-7 minutes per side until golden brown and cooked through, then slice into thin strips.
4
In a large bowl, combine the chopped kale with olive oil, lemon juice, and lemon zest.
5
Massage the kale with your hands for 2 minutes until the leaves become tender and dark green.
6
Fold in the dried cranberries and the cooled maple-glazed pecans into the kale mixture.
7
Top the salad with the warm sliced chicken and serve immediately.