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Kale Salad with Herb-Roasted Chicken

Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Courses: ,
Servings: 4
Ingredients
  • 1 lb Chicken Breast, split into two pieces
  • 1/2 tsp Dried Parsley
  • 1/2 tsp Dried Oregano
  • 1/2 tsp Garlic Powder
  • 4 cups Baby Kale
  • 4 Hard-Boiled Eggs, halved
  • 1 cup Red Grapes, halved
  • 1 medium Granny Smith Apple, thinly sliced (about 1 cup)
  • 1/4 cup Pecans, chopped
  • 1/4 cup Balsamic Vinaigrette
Instructions
  1. 1
    Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and add chicken pieces. Spray chicken lightly with cooking oil spray.
  2. 2
    Top each piece evenly with parsley, oregano, and garlic powder until well coated. Bake chicken breast for about 15-20 minutes until cooked through with an internal thermometer of 165F. Slice evenly into half-inch strips.
  3. 3

    Add kale, chicken, eggs, grapes, granny smith apple, and pecan to a large serving bowl. Toss with dressing and serve.

  4. 4
    Note: The USDA recommends cooking eggs until the yolk and whites are firm.
Read it online: https://ncegg.org/recipe/kale-salad-with-herb-roasted-chicken/