With fall on the horizon, it’s easy to reach for comfort foods that aren’t always the most nutritious. This spicy chicken kale salad is healthy and delicious with a perfect blend of spices sure to please the whole family. The heat of the cayenne is cooled by the creamy ranch dressing and the delicious charred Brussel sprouts give this salad an excellent texture that’ll fill you up and keep you moving even when the fall weather makes you reach for your warmest scarf.
- 1 chicken breast
- Half bag kale greens
- Half bag Brussels sprouts (fresh or frozen)
- Half bottle creamy ranch chipotle dressing
- Half bag fire roasted corn
- 2 tbsp. olive oil
- Salt and pepper (to taste)
- 1 tbsp. cumin
- 1/2 tbsp. cayenne pepper
- 1/2 tbsp. onion powder
- 1 tbsp. garlic powder
- 1/4 tbsp. red chili flakes
Preheat oven to 450 degrees. Cut the Brussels sprouts into halves, toss with olive oil and spread on a baking sheet, then season with salt, pepper, onion powder, garlic powder and chili flakes. Once the oven is preheated, bake the Brussels sprouts for 20 minutes.
While the brussel sprouts are cooking, preheat the olive oil in a pan. Cut the chicken breast into half-inch chunks, place in a pan, and sprinkle with salt, pepper, onion powder, garlic powder, cumin, and cayenne. Be careful not to overuse the cayenne! Once the chicken is cooked through, set aside.
In a separate pan, heat the fire roasted corn, then set aside.
Remove the brussel sprouts from the oven when they are nicely charred with a hearty crunch.
Add the kale to a large mixing bowl, followed by the chicken, Brussels sprouts and corn. Drizzle your desired amount of creamy ranch chipotle dressing on the ingredients and toss.
Enjoy this light yet filling meal any night of the week or make enough to feed a crowd!