The Summer Salad That Will Make You Love Kale
Up until a few years ago, most people didn’t have a clue what in the world kale was, what to do with it, or how healthy or versatile it truly is. Nowadays, kale is a household word. But is it really all that it was promised to be by the health gods?
I thought my favorite way to enjoy this leafy green was either sautéed with bacon, or stuffed inside of a pork loin … so basically in the least healthy ways possible. But, nope! Turns out, my favorite way to enjoy it is this incredibly delicious and simple to make Grilled Chicken & Kale Salad with cranberries, carrots, and almonds tossed with a balsamic lemon vinaigrette.
Honestly, it’s one of the best bites I have had in a while. It was inspired by a salad I discovered from a gourmet shop in New Hope, PA.
The secret to this salad?
Massaging the kale. It is a must! Taking a few minutes to work your hands into the kale, kneading and tossing it, makes all the difference in the world. It tames the beast that is kale and makes it softer, smoother, and so deliciously easy to eat.
Once massaged, it’s a great vehicle for the flavors and add-ins. And the chicken turns it into a hearty meal. Add a bottle of wine and a hunk of warm bread, and it’s a perfect weeknight dinner! My husband, who is a bit of a caveman when it comes to his meals, absolutely loves it! That right there says something.
Bonus: Because of kale’s texture and resilience, this salad is just as delicious to eat on day two. It holds up beautifully (and makes a stellar lunch).
Grilled Chicken and Kale Salad
Makes: 2 main course servings
Ingredients:Salad:
1 head kale
1 tablespoon grapeseed or olive oil
3/4 cup dried cranberries
1 cup shredded carrots
1/2 cup slivered almonds
2 grilled chicken breasts (seasoned with your favorite salt mixture or with some Kosher salt & pepper)
1 head kale
1 tablespoon grapeseed or olive oil
3/4 cup dried cranberries
1 cup shredded carrots
1/2 cup slivered almonds
2 grilled chicken breasts (seasoned with your favorite salt mixture or with some Kosher salt & pepper)
Balsamic Lemon Vinaigrette:
1/2 cup balsamic vinegar
1/4 cup grapeseed or olive oil
1 tablespoon fresh lemon juice
salt & pepper
2 teaspoons sugar (or honey)
1/2 cup balsamic vinegar
1/4 cup grapeseed or olive oil
1 tablespoon fresh lemon juice
salt & pepper
2 teaspoons sugar (or honey)
Directions:1. Wash and dry your kale. Slice the green leaves from the stems (which are too tough to enjoy). Chop kale into bite-sized pieces/ribbons and place in a large bowl. Drizzle oil over the kale and massage the leaves for 60-90 seconds. Here is a15-second Instagram video of mine showing you how to do it. Set it aside.
2. In a lidded jar, combine the vinaigrette ingredients — vinegar, oil, lemon juice, salt, pepper, and sugar. Shake vigorously until emulsified. Taste and adjust to your preference if necessary. Set aside.
3. Grab your bowl of massaged kale, add in the cranberries, carrots, and almonds. Drizzle in some of the vinaigrette and toss well. Slice the grilled chicken and serve atop the salad. Drizzle chicken with a little vinaigrette and serve.
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