Autumn Chicken and Kale Salads

Top off your work week with these 3 delicious make ahead whole 30 recipes. You can thank us later.


  • 1 1/2 pounds chicken breasts
  • 1 tablespoon olive oil
  • 2 teaspoons thyme
  • 3/4 teaspoon sea salt
  • 3 cups butternut squash (chopped)
  • 1 tablespoon olive oil
  • sea salt and pepper (to taste)
  • 1 bunch kale (de-stemmed and chopped)
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon balsamic vinegar
  • 1 apple (chopped)
  • 1/4 cup pecans
  • 1/4 cup golden raisins


  1. Season the chicken with olive oil, thyme, salt and pepper. Add to the broiler tray.
  2. Season the sliced butternut squash with olive oil, salt and pepper, and add to the other half of the pan.
  3. Bake on 400 degrees F for 15 minutes. If baking in a conventional oven, increase baking time to 20-22 minutes.
  4. While the chicken and squash is cooking, destem and chop the kale. Add it to a bowl, along with olive oil, balsamic vinegar and lemon juice. Massage the dressing into the kale using your hands.
  5. Chop an apple.
  6. When ready to assemble the salads, split the kale into 4 containers or plates. Add sliced chicken, squash and chopped apple. Garnish with pecans and golden raisins. These easily store for up to 4 days.





Serves: 4

Prep Time: 10 Minutes

Cook Time: 15 Minutes

For more delicious recipes by Sunkissed Kitchen, visit her blog here. 








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