Lunch
Kale Salad with Herb-Roasted Chicken
This Kale Salad with Herb Roasted Chicken and Balsamic Vinaigrette is the perfect mix of crunchy, sweet, and savory. Plus, the high-quality protein from the chicken breast and hard boiled eggs will help keep you satisfied.
Yields 4 SERVINGS
Prep + Chill Time
15mins
Cook Time
20mins
Total Time
35mins
This dish is not just a side; it's a star. The herb-roasted chicken adds a savory kick to the crispness of kale, and avocado, cherry tomatoes, and a zingy vinaigrette bring it all together
Ingredients
- 1 pound chicken breast, split into two pieces
- 1/2 tsp dried parsley
- 1/2 tsp dried oregano
- 1/2 tsp garlic powder
- 4 cups baby kale
- 4 hard-boiled Rosemary Farm eggs, halved
- 1 cup red grapes, halved
- 1 medium granny smith apple, thinly sliced (about 1 cup)
- 1/4 cup pecans, chopped
- 1/4 cup balsamic vinaigrette
Instructions
- Preheat the oven to 400F. Line a baking sheet with parchment paper and add chicken pieces. Spray chicken lightly with cooking oil spray.
- Top each piece evenly with parsley, oregano, and garlic powder until well coated. Bake chicken breast for about 15 to 20 minutes until cooked through with an internal temperature of 165F. Slice evenly into half-inch strips.
- Add kale, mixed greens, chicken, eggs, grapes, granny smith apple, and pecans to a large serving bowl. Toss with dressing and serve.
- Note: The USDA recommends cooking eggs until the yolk and whites are firm.
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