Kale Salad with Chicken, Dates, & Almonds
4

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Kale Salad with Chicken, Dates, & Almonds

  • Servings: 4
  • Prep Time: 10 MINS
  • Cook Time: 30 MINS

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Directions

Step one
Preheat grill on medium heat for 20 minutes. Brush chicken evenly with oil and season with salt and pepper. Place the chicken breasts evenly over the hot grill. Turn each chicken breast 90° after 3 minutes, then flip over after another 3 minutes. Turn 90° after 3 minutes, then after another 3 minutes check temperature. Once chicken breast reaches 165° internal temperature remove from heat and let rest 5 minutes. Slice chicken thin then tent with aluminum foil to keep warm.
Step two
In a bowl, whisk together juice, shallot, honey, salt and red pepper flakes. Add kale and toss to coat. Let sit 15-20 minutes. Mix in oil and marinate in the refrigerator for at least 2 hours or up to a day. In a dry pan, over medium heat, toast almonds, tossing constantly just until they start to brown, 1-2 minutes. Add toasted almonds, dates, and radish to the marinated kale, toss together, divide evenly on 4 plates. Shingle some sliced chicken over the salad, grate the frozen goat cheese over the chicken and salad. Enjoy!

TIPS

Dressing and marinating the kale for at last 2 hours prior helps soften the leaves and lets the flavor of the dressing develop. You can use your favorite vinaigrette on this salad, just make sure to marinate the kale. I like dates, but you can choose any dried fruit to mix in the salad, i.e. golden raisins, figs or mango. Use your favorite goat cheese for garnish. Since most chevre’s are soft cheeses, freezing allows you to grate over the salad and gives the appearance of new snow over a green meadow. Very Cool!

Ingredients

ROXY™ Organic Boneless Skinless Chicken Breasts
2 tbsp Olive Oil
  Salt
  Pepper
Bunches Kale, washed, stems removed and sliced thin
Lemon
Orange
1 tbsp Shallot, chopped fine
1 tsp Honey
1/2 tsp Kosher Salt
1/4 tsp Red Pepper Flakes
3 tbsp Extra Virgin Olive Oil
1/3 cup Slivered Almonds, toasted
Dates, pitted & chopped
Radish, washed and sliced thin
3 oz. Block Chevre (goat) Cheese, placed in freezer to grate over salad for garnish

Directions

Step one
Preheat grill on medium heat for 20 minutes. Brush chicken evenly with oil and season with salt and pepper. Place the chicken breasts evenly over the hot grill. Turn each chicken breast 90° after 3 minutes, then flip over after another 3 minutes. Turn 90° after 3 minutes, then after another 3 minutes check temperature. Once chicken breast reaches 165° internal temperature remove from heat and let rest 5 minutes. Slice chicken thin then tent with aluminum foil to keep warm.
Step two
In a bowl, whisk together juice, shallot, honey, salt and red pepper flakes. Add kale and toss to coat. Let sit 15-20 minutes. Mix in oil and marinate in the refrigerator for at least 2 hours or up to a day. In a dry pan, over medium heat, toast almonds, tossing constantly just until they start to brown, 1-2 minutes. Add toasted almonds, dates, and radish to the marinated kale, toss together, divide evenly on 4 plates. Shingle some sliced chicken over the salad, grate the frozen goat cheese over the chicken and salad. Enjoy!

TIPS

Dressing and marinating the kale for at last 2 hours prior helps soften the leaves and lets the flavor of the dressing develop. You can use your favorite vinaigrette on this salad, just make sure to marinate the kale. I like dates, but you can choose any dried fruit to mix in the salad, i.e. golden raisins, figs or mango. Use your favorite goat cheese for garnish. Since most chevre’s are soft cheeses, freezing allows you to grate over the salad and gives the appearance of new snow over a green meadow. Very Cool!