Harvest Kale Salad
Chicken, Granny Smith apple, sliced fennel, bacon, quinoa and kale mix with sherry vinaigrette.
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Harvest Kale Salad
Chicken, Granny Smith apple, sliced fennel, bacon, quinoa and kale mix with sherry vinaigrette.
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Ingredients
Harvest Kale Salad
- 2-3oz kalechopped
- 2-3oz mixed salad greens
- 3oz fenneltrimmed and sliced
- 1cup quinoacooked
- 1large granny smith applecored and chopped
- 6slices baconcooked and diced
- 1/2cup sherry vinaigrettesee below
- 8oz chickensee below
Sherry Vinaigrette
- 2Tbsp Sherry vinegar
- 1 1/2Tbsp Dijon mustard
- 1Tbsp honey
- 1Tbsp water
- 1Tbsp shallotchopped
- 2pinch kosher salt
- 1pinch ground black pepper
- 2Tbsp olive oil
Marinated Chicken
- 8oz chicken breast
- 1Tbsp orange juice
- 1Tbsp olive or vegetable oil
- 1clove garlicpeeled and minced
- 1/4tsp ground black pepper
- 1/4tsp dried basil
- 1/4tsp dried thyme
Instructions
Harvest Kale Salad
- Distribute all ingredients in salad bowls. Drizzle 2 Tbsp Sherry Vinaigrette (see below) on each salad and toss to coat. Add sliced Marinated Chicken (see below).
Sherry Vinaigrette
- In blender or food processor, combine all ingredients except oil. Blend until smooth.
- With blender running, slowly add oil in a thin, steady stream until well blended.
- Add to salad or store in sealed container in refrigerator.
Marinated Chicken
- Thaw and trim chicken.
- Combine all marinade ingredients. Refrigerate 2 hours or overnight. Drain marinade.
- OVEN METHOD Preheat oven to 350 degrees F. Bake 10-12 minutes until reaches an internal temperature of 165 degrees F and juices run clear. GRILL / PAN METHOD Preheat oven to 350 degrees F. Cook 5 minutes. Turn chicken over. Cook chicken 4 – 6 minutes until reaches an internal temperature of 165 degrees F and juices run clear.
- Cool and slice for salads.