LEAN & GREEN CHICKEN KALE SALAD

Simple doesn’t have to be boring. This salad is beautiful as a light entree or an accompaniment to a winter meal.


Keep your constant cravings at bay with a delicious meal that is simple, nutritious and totally easy to prepare. A ten-minute salad that will both wow your friends at dinner party or is easy to prepare post afterwork cardio.

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Hey, good looking! What healthy things are you cooking up? Salads, smoothies or superfood stir-frys…I’m already hungry thinking about it! Inspire me in the comments or on Facebook, Twitter and Instagram and tag @thefaraheffect.

LEAN & GREEN CHICKEN KALE SALAD

Prep Time:

5 Minutes

Total Time:

15 Minutes

Serves:

2

Ingredients:

2 chicken breasts

1 tbsp. of grapeseed oil

3 large handfuls of kale

4-5 of baby gem leaves

2 tbsp. of classic or balsamic vinaigrette

Instructions:

Instructions

  1. Preheat oven to 350°F.
  2. Drizzle grapeseed oil over the chicken and season with salt & pepper.
  3. Place chicken in a hot pan. Flip chicken over until nicely browned on both sides then place in the oven for 10-15 minutes or until the juices run clear depending on the size of the breast.
  4. While the chicken is in the oven, prepare the salad by mixing kale and baby gem leaves in a bowl. Toss in vinaigrette dressing.
  5. Remove the chicken from the oven and let it rest for 5 minutes before slicing. Place cooked and sliced chicken on top of dressed salad leaves.

Suggestions

If kale is too chewy for you, place inside of a large bowl and drizzle olive oil and the juice of a half lemon over the kale. Use your hands to massage kale for about 2 minutes. The lemon juice breaks down the cell walls of the kale and makes it easier to chew.

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Nutrition Information
Credit:

Recipe by: Farah Fahad RD & Chef Candice Miller
Photography by: Niki Csanyi

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LEAN & GREEN CHICKEN KALE SALAD

Simple doesn't have to be boring. This salad is beautiful as a light entree
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