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Winter Kale Salad

Prep Time 20 minutes
Servings 4 servings
Calories 545kcal

Ingredients

Dressing

  • 2 cloves Garlic grated
  • 1 tsp Dijon mustard
  • 1/2 tsp Worcestershire sauce
  • 1 tbsp Red wine vinegar
  • 4 tbsp Extra-virgin olive oil
  • 2 tsp Parmesan cheese grated, plus more for garnish
  • 1/2 tsp Anchovy paste optional

Salad

  • 6 cups Tuscan Kale chopped (also known as Lacinato Kale)
  • 2 medium Chicken breast boneless skinless
  • 1 tbsp Extra-virgin olive oil
  • 1 tbsp Montreal chicken seasoning or preferred poultry seasoning blend
  • 1/3 cup Pistachio nuts roughly chopped
  • 1 cup Chickpeas
  • 1/4 cup Dried cranberries
  • 1 Apple diced small (golden delicious or Honeycrisp would be best)
  • 1/2 cup Red onion sliced thin
  • 4 slices Crusty bread toasted
US Customary - Metric

Instructions

  • In a bowl whisk together the ingredients for the dressing until fully combined. Season with salt and pepper to taste. Adjust any of the ingredients as needed. Toss the kale in the dressing and set aside. Season the kale with salt to taste if needed.
  • Preheat the oven to 350 degrees.
  • Drizzle the chicken with oil. Season on both sides with seasoning blend.
  • Heat an oven safe grill pan or non stick skillet on medium heat. Once hot, mark or brown the chicken on both sides until golden brown. Then place the pan in the oven and cook to an internal temperature of 160 degrees using a thermometer. Remove the chicken from the pan and set aside on a cutting board to cool down before dicing into bite sized pieces.
  • Toss all of the ingredients with the kale (except the bread). Lightly dust the top with parmesan cheese. Serve with bread.

Nutrition

Calories: 545kcal | Carbohydrates: 58g | Protein: 24g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 469mg | Potassium: 703mg | Fiber: 5g | Sugar: 13g | Vitamin A: 4286IU | Vitamin C: 56mg | Calcium: 125mg | Iron: 4mg