Baby Kale and Grilled Chicken Salad
8,0 / 10
ready in 1 hr 5 min.
- For Grilled Chicken and Onions
- 4 boneless, skinless Chicken breasts (halves)
- ½ cup lemon juice
- 2 tablespoons good-quality olive oil (plus extra for onions and grill grate)
- 1 clove garlic cloves (peeled and minced)
- ½ teaspoon Onion powder
- 1 pinch salt
- 1 pinch freshly ground Black pepper
- 1 onion (peeled and cut into wedges)
For Grilled Chicken and Onions:
Rinse chicken breasts under cold running water and pat completely dry with paper towels. Combine lemon juice, olive oil, garlic, and onion powder in a large resealable plastic storage bag, secure the seal and shake mixture to blend. Place chicken in the bag and squeeze the bag to thoroughly coat the chicken; seal and marinate in the refrigerator for 30 minutes, turning occasionally. Remove chicken from bag; discard marinade. Season chicken evenly with salt and pepper.
Preheat gas or charcoal grill to medium-high heat. Lightly oil grill grate.
Place chicken on prepared grill grate and grill 6 to 8 minutes per side or until chicken is no longer pink and juices run clear.
Brush the onion wedges with oil, wrap in aluminum foil and grill for until tender.
For Wilted Baby Kale:
Rinse the kale thoroughly in cold water, letting it soak if necessary to remove any grit. Shake the kale dry.
Heat the olive oil in a large skillet over medium-high heat. Add the garlic, stirring with a wooden spoon to avoid burning. Add the kale and move it around the skillet using tongs. Season to taste with salt and pepper and continue cooking until slightly wilted but still crisp, about 3 to 4 minutes.
Divide wilted kale among plates. Sprinkle with croutons and drizzle with balsamic vinegar, if using. Top with grilled chicken breast and onions. Serve.