Harvest Kale Salad
Chicken, Granny Smith apple, sliced fennel, bacon, quinoa and kale mix with sherry vinaigrette.
Calories 300kcal
Ingredients
Harvest Kale Salad
- 2-3 oz kale chopped
- 2-3 oz mixed salad greens
- 3 oz fennel trimmed and sliced
- 1 cup quinoa cooked
- 1 large granny smith apple cored and chopped
- 6 slices bacon cooked and diced
- 1/2 cup sherry vinaigrette see below
- 8 oz chicken see below
Sherry Vinaigrette
- 2 Tbsp Sherry vinegar
- 1 1/2 Tbsp Dijon mustard
- 1 Tbsp honey
- 1 Tbsp water
- 1 Tbsp shallot chopped
- 2 pinch kosher salt
- 1 pinch ground black pepper
- 2 Tbsp olive oil
Marinated Chicken
- 8 oz chicken breast
- 1 Tbsp orange juice
- 1 Tbsp olive or vegetable oil
- 1 clove garlic peeled and minced
- 1/4 tsp ground black pepper
- 1/4 tsp dried basil
- 1/4 tsp 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.
Nutrition
Calories: 300kcal | Carbohydrates: 21g | Protein: 17g | Fat: 16g | Saturated Fat: 3.5g | Cholesterol: 40mg | Sodium: 450mg | Fiber: 3g