Lacinato Kale Salad

Ingredients

Yield:

2 salads

• • 10 oz baby organic kale
  • 2 oz smoked almonds, lightly crushed
  • 1 oz shaved Pecorino cheese
  • 1 each Asian pear, thin slices
  • 2 organic or free range chicken breast, 5 oz
  • 2 radishes, thinly sliced

• Chicken Marinade

  • 2 cloves garlic minced
  • 1 tsp chopped fresh thyme
  • 1 tsp chopped fresh parsley
  • 1 oz olive oil
  • Sea salt
  • Freshly ground black pepper

• Vinaigrette

  • 3 Tbsp California olive oil
  • 1 Tbsp California champagne vinegar
  • 1 tsp dijon mustard
  • 1 tsp honey
  • ¼ tsp sea salt
  • Freshly ground black pepper

Preparation

Difficulty:

Easy

Time:

 

Total Time:

45 Minutes

1. Vinaigrette

   1. Place all ingredients in a bowl and whisk until combined
   2. Correct seasoning to taste

2. Chicken Breast

   1. Place all ingredients in a bowl, marinate for 4 hours
   2. Remove and place in oven or grill, cook until internal temperature is 165 F
   3. Cool on wire rack, rest for 15 minutes
   4. Slice and serve warm or chilled

3. To Assemble

   1. Place kale, smoked almonds, sliced Asian pears in bowl and add vinaigrette and cheese
   2. Toss and arrange on individual plates or serve in a bowl family style
   3. Add sliced chicken
   4. Enjoy!