Kale Salad with Grilled Chicken

Recipe courtesy of Chef Jackie Blevins of Perfectly Seasoned

1/4 c. fresh lemon juice
1 1/2 tsp. low sodium Tamari or soy sauce
1 clove garlic, minced
1 tsp. Dijon mustard
1/2 c. extra virgin olive oil
Salt and pepper

Whisk all ingredients in a small bowl. Set aside.


2 lbs. chicken, bone-in pieces or 1 1/2 lbs. boneless chicken breasts/thighs
1/2 c. dressing (above)

Place chicken in a 13 X 9 baking dish and pour 1/2 c dressing over. Turn pieces to completely coat them. Marinate for several hours or overnight in refrigerator. Remove from marinade and cook on outdoor grill or in a skillet at medium temperature until browned and cooked through.

1 lb. kale, any variety, stems removed and thinly sliced crosswise
1/4 – 1/2 c. freshly grated Parmesan cheese
1 c. diced seasonal vegetables, such as radishes, turnips, cucumbers
1/2 c. sliced almonds, lightly toasted

Place kale in a large mixing bowl and add 1-2 T of the dressing. Using your hands, massage the dressing into the kale until it starts to soften (about 2 minutes). Add the Parmesan cheese and vegetables and a little more of the dressing. Toss to coat. Check seasoning. Serve alongside chicken. Sprinkle with toasted almonds.

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