Kale Salad with Chicken

Total Time:
25 min
Prep:
20 min
Cook:
5 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1/3 cup olive oil, plus more for oiling the grill grates
  • 2 bunches black kale, leaves stripped and roughly chopped (about 8 cups)
  • 1 small red onion, thinly sliced
  • Zest of 1 lemon and 1 tablespoon juice
  • Kosher salt and freshly ground black pepper
  • One 4-ounce log fresh goat cheese, crumbled
  • 8 thin chicken cutlets (about 2 pounds total)
  • 1/3 cup roasted salted almonds, chopped
Directions
  • Prepare an outdoor grill for medium-high heat.

  • Toss the oil, kale, onion, lemon zest and juice together in a large bowl until well combined. Season with salt and pepper, add the goat cheese and toss carefully so the goat cheese stays in clumps. Set aside.

  • Sprinkle the chicken generously with salt and pepper. Lightly oil the grill grates. Grill the chicken, flipping once, until lightly charred and cooked through, about 2 minutes per side. Transfer to a cutting board and slice into strips.

  • Divide the salad among 4 plates and top with the chicken and almonds.

  • Copyright 2016 Television Food Network, G.P. All rights reserved.


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