This salad is one of my absolute favorites... definitely a keeper!
INGREDIENTS
2 (6oz) chicken breasts
3 tbsp basil vinaigrette
4 oz fresh mozzarella
3.5 oz green kale
4 oz grape tomatoes
1 tbsp balsamic vingar
1 tbsp Dijon mustard
2 tbsp hazelnuts
DIRECTIONS
1. Preheat oven to 400 degrees.
2. Remove stems from green kale and discard. Rough chop leaves into bite-size pieces.
3. Halve grape tomatoes.
4. Halve fresh mozzarella. Lay flat and cut across into 0.5 inch thick half moons. Light season with salt and pepper.
5. Place hazelnuts in a dry medium, saute pan over medium heat. Toast 3-4 min, shaking frequently. Transfer to cutting board and roughly chop.
6. Pat chicken breasts dry with paper towel. Season with salt and pepper.
7. Heat 1.5 tbsp cooking oil in pan used for hazelnuts over medium-high heat. Add chicken to hot pan, searing each side for 3 min. Transfer to a lightly oiled, foil-lined baking sheet. Roast for 10-12 min.
8. Place balsamic vinegar with Dijon mustard in medium bowl. Add 2 tbsp live oil and 1 tsp water. Season with salt and pepper. Whisk to combine.
9. Add kale to bowl with dressing. Massage until leaves soften.
10. Add tomatoes and half of the mozzarella to bowl. Season with salt and pepper. Toss to combine.
11. Cut chicken into 5-7 slices each.
12. Divide kale salad between plates. Top with grilled chicken. Drizzle basil vinaigrette over top. Garnish with toasted hazelnuts and remaining mozzarella.
This recipe serves 2.
MACRO INFO:
650 Calories, 43g Fat, 10g Net Carbs, 55g Protein
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