Grilled Chicken and Kale Salad With Lemon Vinaigrette

Kale! It seems the whole world is singing the praises of Kale so I decided to give it a try without cooking it like "greens" with a bunch of bacon.  The lemon vinaigrette added a nice acid component to the bitterness of the Kale.  All and all it was a pretty tasty salad.

Grilled Chicken and Kale Salad With Lemon Vinaigrette
Recipe Type: Entree
  • 2 large boneless, skinless chicken breasts, about 1½ pounds
  • 6 cups Kale, cut into 1 inch pieces
  • ¼ lemon juice
  • ¼ cup olive oil
  • 1 tablespoon lemon zest
  • 1 teaspoon honey
  • 1 tablespoon Herbs de Provence
  • 1 cup Herb & Garlic Croutons
  • 2 tablespoons red onion, finely diced
  • Cherry tomatoes
  • Parmesan cheese, grated
  • Salt and Pepper to taste
  1. Wash and dry Kale
  2. In a food processor grind up croutons into fine crumbs.
  3. In a pint mason jar combine juice, zest olive oil, honey and herbs. Screw on lid and shake to mix. Refrigerator for 1 hour. After one hour salt and pepper to taste.
  4. Season chicken breast with your seasoning of choice and grill on medium hot grill until done. Allow to rest for 15 minutes.
  5. While chicken is resting, dress Kale with vinaigrette.
  6. To plate, slice chicken and place on bed of dressed Kale. Add cherry tomatoes, crouton crumbs, cheese.


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