Rosemary/thyme grilled chicken with walnut dijon kale salad
Indulge in the savory blend of grilled chicken coated in rosemary and thyme atop a bed of kale tossed with crunchy walnuts and tangy Dijon dressing.
Ingredients:
- 450g kale
- 4 chicken breasts
- 3 tablespoons fresh chopped rosemary
- 2 tablespoons fresh hyme (1 for chicken, 1 for dressing
- 3/4 cup olive oil (split for chicken and dressing)
- 2 2 lemons (split for chicken and dressing)
- 2 teaspoons Dijon mustard
- 3/4 cup chopped walnuts
- salt + pepper
Instructions:
- Marinate chicken breasts in lemon juice, high-quality olive oil, rosemary, thyme, salt, and pepper for 1 hour.
- Rinse Kale thoroughly. Let it dry and gently press to remove excess water. Transfer to a bowl and lightly coat with olive oil.
- Using your hands, gently massage the olive oil into the Kale leaves.
- Though unconventional, a brief 5-minute massage can work wonders for this healthy green. You'll be surprised how the gentle rubbing can soften the kale from being tough and bitter to a pleasantly smooth texture.
- With a focused mind, observe the change in color and texture as you massage the Kale for your soon-to-be salad.
- You may have experienced something melting sweetly in your hands before, but if not, Kale will exceed your expectations. This method improves the raw Kale eating experience. Remember to discard the tough stems and focus on massaging the leafy parts only.
- In a separate bowl for the dressing: Combine half of the olive oil with Dijon mustard, lemon juice, salt, pepper, and thyme.
- This sophisticated dressing will enhance the flavor of the chicken.
- Gradually pour the remaining oil into the mixture while whisking. Do not add all of it at once.
- Incorporate walnuts into the salad and there you have it! A refined and flavorful salad is prepared!
- Cook the marinated chicken breasts on a stovetop or outdoor grill and serve them atop the salad.
Summary:
- Calories: 3569 kcal
- Fat: 258 g
- Protein: 277 g
- Carbs: 49 g
- Potassium: 5916 mg
- Magnesium: 619 mg