Grilled Chicken Kale Salad

Michal Frischman Recipe By
 
  • Cooking and Prep: 1 h 25 m
  • Serves: 8
  • No Allergens

Yes, kale had its big moment in 2017, but I’m still here for it. On a Yom Tov especially, I feel like kale is least likely to wilt and does well even if it’s dressed in advance. Plus, a hearty green makes you feel good even if you’re eating heavier-than-usual foods.

Ingredients (11)

Grilled Chicken Salad

Marinade

Start Cooking

Prepare the Marinade

  1. Place the grapefruit zest and juice in a container.

  2. Add oil, honey, salt, and pepper. Cover and shake well until combined. Reserve about one-third of the mixture for the dressing.

Prepare the Chicken

  1. Cut the chicken breasts in half in the width so you have eight thinner pieces. Place in a ziplock bag with the marinade and marinate for an hour.

  2. Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).

  3. Transfer the chicken to a lined baking pan and cook until cooked through, about 15 minutes.

  4. Cool and slice into thin strips.

Assemble the Salad

  1. Strip any large stems off the kale and tear it into smaller pieces.

  2. Dress the kale, then add cubed avocado, sliced tomatoes, sliced radishes, onion, and chicken strips.

Tip:

Sautéing the onions as well as the peppers over low heat encourages them to release their natural juices and sweetness slowly, thereby enhancing the flavor.

Credits

Food and Prop Styling by Renee Muller
Photography by Moshe Wulliger

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