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Grilled Chicken and Kale Salad with Apricot Vinaigrette

Prep Time 20 minutes
Total Time 20 minutes
Servings 10 -12 servings
Author Si Foster, A Bountiful Kitchen

Ingredients

marinade:

  • 1 cup not can of Sprite or other Lemon Lime soda, not sugar free
  • ½ cup soy sauce
  • ½ cup canola or vegetable oil
  • 1 teaspoon crushed garlic or ½ teaspoon garlic powder
  • 1 tablespoon lemon pepper plus additional for sprinkling on chicken before grilling

salad:

  • 2 chicken breast halves
  • 1 bunch of Kale washed, trim away tough stem, cut into bite size pieces
  • 1 lemon juiced
  • 1- 6-10 oz bag spinach
  • 1 pint strawberries washed and sliced
  • 1 pint blackberries or blueberries washed
  • 1 cup Craisins
  • 1 cup Cilantro washed and cut from stem, rough chopped
  • 1 avocado cut into chunks
  • 4 oz Gorgonzola cheese 1 small container
  • 1 cup pumpkin seeds

dressing:

  • ¾ cup canola oil
  • cup orange juice
  • ¼ cup white balsamic or cider vinegar
  • 3 tablespoons apricot or peach jam or honey about 2 tablespoons honey
  • salt and pepper to taste

Instructions

  1. 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.
  2. 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.
  3. 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!
  4. 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.
  5. Serves 6 as a main dish salad, or 10-12 as a side dish.

Recipe 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!