Kale, chicken and broccoli salad by Kindall Sewell-Murphy, 10 Alabama

For the third consecutive year, First Lady Michelle Obama teamed up with the U.S. Department of Education, the U.S. Department of Agriculture, and Epicurious to host a nationwide recipe challenge. The Healthy Luntime recipe challenge was designed to promote cooking and healthy eating among America’s youth. Parents, or guardians and their children ages 8 – 12, were invited to submit an original recipe. Winners from each of the 50 states, plus the U.S. Territories, D.C. and Puerto Rico will be flown to Washingend, DC to attend a Kids’ State Dinner at the White House. The deadline to submit recipes for this year’s Healthy Luntime challenge was April 5.

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Kale, Broccoli, Chicken, and Apple Salad  (Makes 6 – 8 servings)

INGREDIENTS 

3 cups rotisserie chicken, cut into bite size pieces

3 cups kale, torn into bite-size pieces

2 cups broccoli florets

2 cups broccoli slaw

1 cups Brussels sprouts, thinly sliced

1 medium plum tomato, chopped

1 cup shredded low-fat Mexican-blend cheese (or your favorite low-fat cheese)

½ cup red onion, chopped

½ cup dried fruit and nut mix or pumpkin or sunflower seeds

¼ cup dried cranberries

1 ½ cups cored, peeled, and chopped Honeycrisp apples (you can use your favorite apple variety)

Juice from ½  lemon

1 cup creamy poppy seed dressing or your favorite low-fat dressing

6 – 8 whole wheat tortillas

PREPARATION

1. In a large bowl, toss together the chicken , kale, broccoli florets, broccoli slaw, brussel sprouts, tomato, cheese, red onion and nut mix, and dried cranberries.

2. In a small bowl, toss together the apples and lemon juice.  Add the apples to the salad, drizzle with salad dressing, and toss well.

 Serve as a salad or use the whole wheat tortillas to make wraps.

  536 calories; 31g protein; 51 carbohydrates; 23g fat (5g saturated fat); 653mg sodium

This recipe was taken from the Healthy Lunchtime Challenge Cookbook 2013 winners.

 

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