Kale & Grilled Chicken Recipe
Kale & Arugula Blend, Shredded Carrots, Cashews, Diced Roasted Chicken, Maple-Ginger Vinaigrette
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Ingredients
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Greens, Nuts & Protein
Method
Preparation
- 1
Roast the chicken (optional)
If starting with raw chicken, preheat oven to 400°F (200°C). Rub chicken with a little olive oil, salt, and pepper. Roast until an internal temperature of 165°F (75°C) is reached, about 20–25 minutes. Let rest 5 minutes, then dice into ~1/2-inch pieces. If using pre-roasted chicken, skip this step.
- 2
Rinse kale and arugula; pat dry. Remove tough stems from kale and chop leaves into bite-sized ribbons. Place kale, arugula, and shredded carrots in a large mixing bowl.
- 3
Toast cashews
In a dry skillet over medium heat, toast cashews until light brown and fragrant, about 2–3 minutes. Remove from heat and set aside.
- 4
Maple-Ginger Vinaigrette
In a small bowl, whisk maple syrup, apple cider vinegar, Dijon mustard, and grated ginger. Slowly drizzle in olive oil while whisking to emulsify. Season with salt and pepper to taste.
- 5
Add diced roasted chicken and toasted cashews to the greens. Drizzle with the vinaigrette and toss to coat evenly. Add more dressing if desired.
- 6
Taste and adjust salt or pepper as needed. Serve immediately.