1cupnot can of Sprite or other Lemon Lime soda, not sugar free
½cupsoy sauce
½cupcanola or vegetable oil
1teaspooncrushed garlic or ½ teaspoon garlic powder
1tablespoonlemon pepper, plus additional for sprinkling on chicken before grilling
salad:
2chicken breast halves
1bunch of Kale, washed, trim away tough stem, cut into bite size pieces
1lemon, juiced
1- 6-10ozbag spinach
1pintstrawberries, washed and sliced
1pintblackberries or blueberries, washed
1cupCraisins
1cupCilantro, washed and cut from stem, rough chopped
1avocado, cut into chunks
4ozGorgonzola cheese, 1 small container
1cuppumpkin seeds
dressing:
¾cupcanola oil
⅓cuporange juice
¼cupwhite balsamic or cider vinegar
3tablespoonsapricot or peach jam or honey about 2 tablespoons honey
salt and pepper to taste
Instructions
Place the marinade ingredients in a ziplock bag and whisk. Add chicken to bag and place in refrigerator for at least 1-4 hours, or overnight. When ready to grill, remove chicken from bag and discard marinade. Grill over medium heat for about 8 minutes per side. Remove from grill when cooked, let cool and slice chicken against grain. Set on plate and refrigerate until ready to serve.
Meanwhile, make the dressing by combining all ingredients in a blender or use an immersion blender to mix well. Refrigerate until ready to assemble salad.
To assemble salad, place kale in a large bowl or on a platter. Squeeze fresh lemon over kale and using hands, massage the fresh lemon juice into the kale to break down the fibers in the kale. Gently toss the spinach with the kale. Do not massage the spinach!
Arrange the remaining salad ingredients on top of the fresh kale and spinach mixture. Drizzle with prepared dressing and serve remaining dressing on the side of the salad.
Serves 6 as a main dish salad, or 10-12 as a side dish.
Notes
Notes:-When serving as a side dish, you may omit the chicken. -The marinade is enough for 6-8 chicken breast halves. -If preparing salad ahead, add avocado and pumpkin seeds to salad, and dress salad just before serving.-I often grill extra chicken, cool ,slice and then use throughout the week in salads, pasta dishes or to throw in grilled tortillas with cheese and then add lettuce for a quick lunch!