Kale Chicken Salad with Grapefruit Vinaigrette
Course: SaladsDifficulty: EasyServings
4
servingsPrep time
4
minutesIngredients
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.
