Winter Kale Salad with Grilled Chicken
Prep Time35 mins
Cook Time20 mins
Servings: 6 servings
Calories: 431kcal
For the Chicken:
- 2 boneless skinless chicken breasts
- ½ tablespoon olive oil
- ¾ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
For the Salad:
- 1 large bunch kale stems removed and chopped
- 3 cups baby spinach roughly chopped
- 1 cup shredded purple cabbage or thinly sliced cabbage
- 1 yellow pepper chopped
- ¼ cup store bought toasted pumpkin seeds
- ¾ cup walnuts
- 1 box Pure Flavor Organic Sangria Tomato Medley tomatoes or cherry tomatoes of choice, halved
- ¼ cup pomegranate seeds
- 1 avocado cubed or sliced
For the Dressing:
- ⅓ cup olive oil
- 3 tablespoon balsamic vinegar
- 2-3 garlic cloves minced into a paste
- 2 tablespoon maple syrup honey or sugar
- 1 tablespoon dijon mustard
- 1 ½ teaspoons fine sea salt or table salt
- ¼ teaspoon ground black pepper
Make the Chicken:
Preheat the oven to 425°F and line an 8”x8” circle or square baking dish with parchment paper or grease with cooking spray.
Place chicken breasts into the pan and drizzle with olive oil.
Sprinkle over salt, pepper, garlic powder and paprika. Rub spices all over the chicken so it’s coated on both sides.
Bake for 18-25 minutes or until it reaches an internal temperature of 160°F. Every chicken is a different thickness, so be careful not to undercook the chicken and make sure it is fully cooked through.
Once chicken is cooked and cooled, cut into thin slices or into small chunks.
Make the Salad:
Place walnuts on a baking sheet in a 350°F oven, and cook for 6-8 minutes or until fragrant. Allow to cool, then roughly chop. Set aside.
Place kale into a large bowl and drizzle with 1 ½ tablespoons olive oil. Massage with your hands to soften the kale.
Add remaining salad ingredients (including the kale) in a large bowl or serving platter. Leave aside a bit of each component to decorate the top of the salad with before serving to guests.
Drizzle over ¾ of the dressing and toss until combined.
Top salad with sliced chicken pieces.
Drizzle remaining dressing over the salad if desired.
Add remaining salad ingredients for garnish (if desired).
- If making this salad as the main dish, you can double or triple the amount of chicken to yield a more filling salad.
Serving: 1servings | Calories: 431kcal | Carbohydrates: 18g | Protein: 23g | Fat: 32g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 446mg | Potassium: 897mg | Fiber: 6g | Sugar: 8g | Vitamin A: 3898IU | Vitamin C: 80mg | Calcium: 119mg | Iron: 3mg