GRILLED CHICKEN KALE SALAD WITH PEACH VINAIGRETTE COMBINES THE FRESHEST FLAVORS FOR THE PERFECT GROUP GATHERING FOOD.
A simple side or a delicious meal
I love salads. They can make the perfect side or a delicious meal, I often choose the meal. This grilled chicken kale salad is something I make for family gatherings, baby/bridal showers, parties or just Tuesday dinners at home. It is the perfect salad to toss extra fruit and will always be a favorite!
Feed the family or a group of friends
I found the recipe on A Bountiful Kitchen and love how simple it is to make. The ingredients are the freshest and the dressing divine. You will have people begging for this sweet salad. She suggests when serving as a side dish, to omit the chicken. But you can do whatever your heart desires.
Grilled Chicken Kale Salad with Peach Vinaigrette
04.11.2024
Persons
6
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Ingredients
- Marinade
- 1 cup Sprite or Lemon Lime soda
- 1/2 cup soy sauce
- 1/2 cup canola oil
- 1 teaspoon crushed garlic
- 1 tablespoon lemon pepper plus additional for sprinkling on chicken before grilling
- Salad
- 2 chicken breast halves
- 1 bunch kale washed, cut into bite size pieces
- l lemon juiced
- 1 6-10 ounce bag of spinach
- 1 pint strawberries washed and sliced
- 1 pint blackberries or blueberries washed
- 1 cup Craisons
- 1 cup cilantro washed and rough cut
- 1 avocado cut into chunks
- 4 ounces Gorgonzola cheese
- 1 cup pumpkin seeds
- Dressing
- 3/4 cup canola oil
- 1/3 cup orange juice
- 1/4 cup balsamic or cider vinegar
- 3 tablespoons apricot or peach jam or honey
- salt and pepper to taste
Instructions
- Chicken
- Place the marinade ingredients in a ziplock bag and whisk. Add chicken to bag and place in refrigerator for at least 1-4 hours, or overnight. When ready to grill, remove chicken from bag and discard marinade. Grill over medium heat for about 8 minutes per side. Remove from grill when cooked, let cool and slice chicken against grain. Set on plate and refrigerate until ready to serve.
- Salad
- Meanwhile, make the dressing by combining all ingredients in a blender or use an immersion blender to mix well. Refrigerate until ready to assemble salad.
- To assemble salad, place kale in a large bowl or on a platter. Squeeze fresh lemon over kale and using hands, massage the fresh lemon juice into the kale to break down the fibers in the kale. Gently toss the spinach with the kale. Do not massage the spinach!
- Arrange the remaining salad ingredients on top of the fresh kale and spinach mixture. Drizzle with prepared dressing and serve remaining dressing on the side of the salad.
