8 cups lacinato kale (or other bitter green - mustard, spinach, swiss chard)washed and chopped
2chicken breasts (about 1 pound), grilled or baked
1cupdried apricots, sliced
2tablespoonsflax, chia, or sunflower seeds
1tablespoonfresh thyme leaves
salt and pepper, to taste
Instructions
Cook the chicken (grill or bake):
To grill: Season the chicken with olive oil, salt, and pepper. Grill over medium-high heat for 4–6 minutes per side, until fully cooked and internal temperature reaches 165°F. Let rest for 5 minutes before slicing.To bake: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil it. Brush chicken breasts with olive oil and season with salt and pepper (or your favorite herbs). Bake for 20–25 minutes, flipping halfway through, until the internal temperature reaches 165°F. Let rest for 5 minutes before slicing.
Make the Salad:
Make the dressing: In a small bowl, whisk together balsamic vinegar, olive oil, lemon juice, honey, salt, and pepper until emulsified.
Massage the kale: Place chopped kale in a large mixing bowl. Drizzle a small amount of dressing over the kale and massage with your hands for 2–3 minutes to soften the leaves and reduce bitterness.
Assemble the salad: Add the sliced chicken, dried apricots, seeds, and thyme to the bowl with the massaged kale.
Dress and toss: Pour the remaining dressing over the salad and toss well until evenly coated. Adjust seasoning with salt and pepper to taste.
Serve: Serve immediately for a warm version, or chill for 1–2 hours before serving to allow the flavors to meld.