A quick bowl of crispy chicken over the kit's fresh greens and cilantro with its built-in tomatillo avocado dressing. The shelf does the heavy lifting here, so you just cook and toss.

Serves 2. 25 minutes, 20 at the stove.

About 300 calories a serving, 32 g protein, 0 g carbohydrate, 19 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat dry 10 ounces of chicken breast and cut it into bite-sized pieces, about 1 to 1.5 inches. Season with salt and pepper.
2. Heat 2 tablespoons of oil in a large skillet over medium-high heat until shimmering. Add the chicken and cook, stirring often, until the pieces are golden and cooked through, about 8 to 10 minutes; the internal temp should hit 165°F (74°C). While the chicken cooks, open the salad kit and place the greens in a large bowl or on plates.10 min
3. When the chicken is done, pour it into a bowl to cool for a minute. Divide the salad between two plates or bowls, scatter the warm chicken over the top, and drizzle with the dressing from the kit. Toss gently and serve.

Note Swap chicken for cooked shrimp or cubed tofu. Leftovers keep in a sealed container for two days; dress just before eating. Serve with warm tortillas or crusty bread to soak up the dressing.