Prep Time: 15 Mins
Cook Time: 35 Mins
1 lb Chicken Breast, split into two pieces
1/2 tsp Dried Parsley
1/2 tsp Dried Oregano
1/2 tsp Garlic Powder
4 cups Baby Kale
4 Hard-Boiled Eggs, halved
1 cup Red Grapes, halved
1 medium Granny Smith Apply, thinly sliced (about 1 cup)
1/4 cup Pecans, chopped
1/4 cup Balsamic Vinaigrette
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and add chicken pieces. Spray chicken lightly with cooking oil spray.
- Top each piece evenly with parsley, oregano, and garlic powder until well coated. Bake chicken breast for about 15-20 minutes until cooked through with an internal thermometer of 165F. Slice evenly into half-inch strips.
- Add kale, mixed greens, chicken, eggs, grapes, granny smith apple, and pecan to a large serving bowl. Toss with dressing and serve.
- Note: The USDA recommends cooking eggs until the yolk and whites are firm.