Kale Chicken Salad with Grapefruit Vinaigrette

Kale Chicken Salad with Grapefruit Vinaigrette

Recipe by Happy Hearts KitchenCourse: SaladsDifficulty: Easy
Servings

4

servings
Prep time

4

minutes

Ingredients

  • 6 cups baby kale

  • 1-2 chicken breasts

  • 1 large cucumber, sliced

  • 1/4 cup unsweetened coconut flakes, toasted

  • 1/4 cup macadamia nuts

  • 1/2 cup segmented, chopped grapefruit

  • Marinade
  • 2 Tbsp AOOC Milanese Gremolata Olive Oil

  • 1-2 Tbsp AOOC Grapefruit Balsamic

  • 2 Tbsp coconut milk

  • salt and pepper to taste

Directions

  • *Optional* Marinate chicken breast in Milanese Gremolata Olive Oil and Grapefruit Balsamic for 2 hours
  • Once chicken is finished marinating, grilled 4-6 minutes per side, depending on the thickness or bake in an oven preheated at 400 for 20-25 minutes
  • To toast coconut flakes, turn the oven to broil at 400 and spread flakes on a baking sheet. Broil for a few minutes (watch closely to ensure they don’t burn)
  • Mix vinaigrette ingredients together until well combined.
  • Assemble salad using baby kale as the base, add chicken breast, cucumber, grapefruit, toasted coconut and macadamia nuts.
  • Drizzle with vinaigrette and serve.

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