Baked Chicken Kale Salad
- 2 bunches of kale
- 2 Tbsp olive oil
- 1 Tbsp lemon juice
- 4 carrots
- 3 apples
- 3 Tbsp pine nuts
- ½ tsp cinnamon
Ingredients: Baked Chicken
- 2 large chicken breasts (approx. 8 oz each)
- ½ tsp salt
- ¼ tsp pepper
- Olive oil
Preheat the oven to 450℉ and line a 9”x9” baking dish with foil (shiny side up).
Brush both sides of the chicken breasts with the olive oil and season the chicken with the salt and pepper. Put the chicken in the prepared baking dish and bake, uncovered, for 15-20 minutes until the internal temperature reaches 165℉. Set aside the chicken on a platter and cover loosely with foil (shiny side down) for 5-10 minutes to let it rest before slicing.
After washing the kale, cut the leaves from the stems and julienne them. Combine the kale in a bowl with 2 Tbsp of olive oil and the lemon juice, working the liquids through the greens with your hands. This will soften the kale and keep it from tasting like a bag of yard clippings. Set the bowl aside.
Julienne the carrots and chop the apples. Set aside.
Drain the kale of any excess oil and return it to the bowl. Add the carrots and apples and toss with a pair of tongs. Set aside.
Put the pine nuts in a small pan over high heat and sprinkle with cinnamon. As the pine nuts are toasting, stir them frequently to keep them from burning.
Once the pine nuts are toasted, add them directly to the salad. Slice the prepared chicken and add it on top of the salad. Serve.
Feel free to play around with this recipe and experiment by adding different seasonings to the chicken like garlic or oregano. You can also dress the salad according to your preferences, although it doesn’t really need much due to the kale’s preparation with olive oil and lemon juice. You can also experiment with different fruits to add to the salad, such as pears or cranberries or even cherries.