Rating: 4 stars
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A simple lemon vinaigrette doubles as a marinade. Make sure to pat the chicken dry before searing, or the excess liquid will keep the meat from browning. This salad is packs a serious crunch and is loaded with superfoods and antioxidants to keep you satisfied and energized.

Hannah Klinger
Recipe by Cooking Light September 2016

Gallery

Jennifer Causey

Recipe Summary

active:
35 mins
total:
35 mins
Yield:
Serves 4 (serving size: about 3 oz. chicken and 2 cups salad)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine oil, rind, juice, thyme, mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl, stirring with a whisk. Place 2 tablespoons juice mixture in a large ziplock plastic bag; reserve remaining juice mixture. Add chicken to bag; seal bag. Let stand at room temperature 10 minutes, turning bag occasionally.

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  • Heat a large skillet over medium-high heat. Coat pan with cooking spray. Remove chicken from marinade; discard marinade. Pat chicken dry. Sprinkle chicken with remaining 1/4 teaspoon salt. Add chicken to pan; cook 5 minutes on each side or until done. Place chicken on a cutting board; let stand 5 minutes. Cut across the grain into thin slices.

  • Combine kale, carrots, celery, and apple in large bowl. Add remaining juice mixture; toss to coat. Divide kale mixture evenly among 4 plates; top evenly with chicken. Sprinkle with almonds and remaining 1/4 teaspoon pepper.

Nutrition Facts

318 calories; fat 20.6g; saturated fat 3g; mono fat 12.9g; poly fat 3g; protein 20g; carbohydrates 14g; fiber 4g; cholesterol 81mg; iron 2mg; sodium 447mg; calcium 159mg; sugars 6g; added sugar 0g.
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