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kale salad with grilled lemon chicken, asparagus, farro & goat cheese


Description

a kale salad perfect for spring! hearty kale paired with grilled asparagus, grilled lemon chicken, nutty farro, creamy goat cheese & roasted red pepper. this salad is perfect for a springtime girls’ night with a bottle of rosé or to prep on sunday for a week’s worth of healthy lunches on the go!


Scale

Ingredients

  • 1 1/2 lbs boneless, skinless chicken breast
  • 2 lemons, zested, juiced & sliced
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh sage
  • 10 sprigs fresh thyme
  • 4 cloves garlic, minced
  • 4 T olive oil, separated
  • 1 lb asparagus, ends trimmed
  • 2 bunches lacinato kale, thinly sliced
  • 1 C farro, cooked according to package directions (quick cook is fine!)
  • one 12-oz jar roasted red pepper, drained & thinly sliced
  • 4 oz goat cheese, crumbled

for the lemon thyme vinaigrette

  • 1 C extra virgin olive oil
  • 1 lemon, zested & juiced
  • 2 T fresh thyme leaves (about 10 sprigs)
  • 1 T honey
  • 2 cloves of garlic
  • 1/2 tsp salt + more salt & pepper to taste

Instructions

marinate the chicken

  1. combine the chicken breast, lemon juice, lemon zest, spent sliced lemons, rosemary, sage, thyme, & garlic in a ziplock bag with 2 T olive oil. Seal the bag, pressing out any air, & shake so the chicken has good contact with all of the other contents of the bag. Store in the fridge for up to 3 days.

grill the chicken & asparagus

  1. preheat the grill on high heat.
  2. while grill is preheating, drizzle remaining 2 T olive oil over the asparagus & lightly toss. season with salt & pepper & set aside.
  3. once the grill is to temperature, grill chicken & asparagus over medium heat.
  4. turn chicken after 4-6 minutes & cook for another 4-6 minutes until cooked through.
  5. toss asparagus over the grill frequently, until cooked. the asparagus should take on a bright green color, but still have some crunch to it.
  6. let chicken & asparagus rest for a few minutes before chopping into bite-sized pieces & set aside.

prep the vinaigrette

  1. in a blender or food processor, combine olive oil, lemon zest, lemon juice, thyme, honey, garlic, salt & pepper & pulse until emulsified. store in an airtight container in the fridge for up to 2 weeks.

assemble the salad

  1. in a large bowl, combine diced chicken, asparagus, sliced kale, farro, sliced roasted red pepper & crumbled goat cheese. toss with about 1/4-1/2 C of lemon thyme vinaigrette & serve!

Notes

  • these salads are great to meal prep! prep all ingredients according to the instructions, & store in separate containers in the fridge & assemble salads as you need them throughout the week.

Nutrition

  • Serving Size: 4