Description
A hearty autumn salad featuring massaged kale, warm roasted chicken, crisp apples, and toasted pecans, all tossed in a maple balsamic vinaigrette.
Ingredients
Scale
- 2 large chicken breasts, cubed or sliced
- 1 tablespoon olive oil (for chicken)
- Salt and black pepper to taste
- 6 cups Lacinato kale, stems removed and chopped
- 1 tablespoon olive oil (for massaging)
- 1 Honeycrisp apple, thinly sliced
- 1/3 cup toasted pecans, chopped
- 1/4 cup dried cranberries
- 1/3 cup crumbled feta cheese
- 3 tablespoons balsamic vinegar
- 2 tablespoons maple syrup
- 3 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 400°F (200°C). Toss chicken pieces with olive oil, salt, and pepper on a baking sheet and roast for 15-20 minutes until cooked through.
- Place chopped kale in a large mixing bowl. Add 1 tablespoon of olive oil and a pinch of salt, then massage the leaves with your hands for 2-3 minutes until they soften and darken.
- In a small jar, whisk together balsamic vinegar, maple syrup, extra virgin olive oil, and lemon juice until emulsified.
- Pour the dressing over the massaged kale and toss well to coat every leaf.
- Fold in the sliced apples, toasted pecans, and dried cranberries.
- Top the salad with the warm roasted chicken and crumbled feta cheese. Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American