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Grilled Chicken and Kale Salad
August 24, 2016
Category
Dinners
Lunches
Meal Ideas
Salads
Chicken and Kale Salad Recipe
Persons
2
Notes
Pecans should be soaked in lightly salted, warm water for at least 7 hours. This will help with their better digestion.
Ingredients
For salad:
- 4 ounce (113 g) Curly Kale, stems removed
- 1/2 medium Apple, cored and chopped
- 2 Tbsp Pecans, soaked in water
- 2 medium Radishes, thinly sliced
- 2 Tbsp dried Cranberries (look for Organic or All Natural cranberries with Low or No Sugar added)
For Grilled Chicken:
- 1 lb (about 2) boneless, skinless Chicken breast (look for Organic or cage-free, raised without growth hormones and antibiotics poultry)
- 2 Tbsp fresh Lemon juice
- 1 Tbsp Extra Virgin Olive oil
- 1 sec Avocado oil (or Extra virgin Olive oil) cooking spray
- 1/8 tsp Sea salt
- 1/4 tsp Paprika
- 1/8 tsp Cayenne pepper
- Pinch of ground Rosemary (optional)
- Ground Black pepper, to taste
For Dressing:
- 1 Tbsp Extra Virgin Olive Oil
- 2 tsp Apple cider vinegar
- 1/2 Tbsp Dijon mustard
- 1 tsp Raw honey
- Pinch of Sea salt, to taste
Instructions
- Preheat oven to 150 degrees F and spread rinsed pecans on the baking sheet. Bake them for about 20 min, until golden brown, tossing few times. Then remove the baking sheet from the oven and let cool. You can skip this step if you soaked in water the exact amount of pecans required for this meal. Baking dehydrates the nuts and prevents them from molding. Plus it gives the extra crunchiness.
- Place the chicken breast on the cutting board, smooth side down. With a long sharp knife cut the meat in half widthwise (horizontally) to make thin slices. Using a mallet or a heavy glass, pound the chicken breasts to flat.
- Place the chicken in the bowl. Season with salt, black pepper, paprika, cayenne pepper, and rosemary. Add fresh lemon juice and olive oil and mix to coat. Set aside for 5 minutes.
- Cook the chicken in a countertop grill, or in a grilling skillet over medium heat until cooked through (about 4 minutes per side). Transfer to a plate and slice into bite-size pieces.
- While the chicken is cooking, remove stems from the kale, roughly chop it and transfer to a bowl. Massage chopped pieces with your hands until leaves get darker and tender.
- Add the prepared ingredients for the salad and mix them together. Transfer to plates.
- In a separate bowl stir together olive oil, vinegar, mustard, honey, and salt. Add grilled chicken to the plates and pour the dressing onto the salad. Enjoy!
Nutrition Facts
Grilled Chicken and Kale Salad
Serves: 2 servings
| Amount Per Serving: | ||
|---|---|---|
| Calories | 511 kcal | |
| % Daily Value* | ||
| Total Fat 25 g | 38.5% | |
| Saturated Fat 3 g | 15% | |
| Trans Fat | ||
| Cholesterol | 0 | |
| Sodium 699 mg | 29.1% | |
| Total Carbohydrate 24 g | 8% | |
| Dietary Fiber 6 g | 24% | |
| Sugars 10 g | ||
| Protein 55 g | ||
| Vitamin A | Vitamin C | |
| Calcium | Iron | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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