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Protein-packed salad

Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 4 servings

Ingredients

  • 2 cups baby potatoes, quartered
  • 2 tsp olive oil, plus more for frying
  • 1/2 tsp rosemary, minced
  • 8 raw chicken tenders
  • 1.5 cups pretzels
  • 2 eggs, beaten
  • 1/4 cup flour
  • salt and pepper
  • 10-12 cups kale, stems removed and torn into bite-sized pieces
  • 1 avocado, diced
  • 1 cup grape tomatoes, halved
  • 3/4 cup shredded cheddar cheese
  • 4-6 eggs, hard-boiled, peeled, and chopped
  • honey mustard dressing (I used Annie's Naturals Lite Dressing Honey Mustard Vinaigrette)

Instructions

  1. Preheat oven to 425 degrees. 

  2. Toss potatoes in 2 tsp olive oil and rosemary. Bake, stirring once, for 35 minutes or until golden. Season with salt and pepper

  3. Meanwhile, pulse pretzels in food processor until they have a fine crumb texture. Transfer to a wide, shallow dish. 

  4. Coat each chicken tender with flour (shaking off excess), egg, and pretzel crumbs. 

  5. Cover a heavy-bottom pan with olive oil. Once oil is hot (medium heat), add chicken. Cook on each side until golden and crisp. With a meat thermometer, check the doneness of the tenders before removing them from the heat. Repeat with all tenders. 

  6. Add kale to a large bowl. Add a few sprinkles of salt and massage salt into kale leaves with your hands. 

  7. Top with avocado, tomatoes, potatoes, sliced chicken, cheese, and eggs. Add dressing and mix together. Divide between four bowls and enjoy!