- Level: Easy
- Total: 25 min
- Prep: 20 min
- Cook: 5 min
- Yield: 4 servings
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
Prepare an outdoor grill for medium-high heat.
Directions
- 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.
