Kale Salad with Roasted Vegetables and Herb Roasted Chicken
This salad combines the roasted vegetables (that I love in the chillier months) with a light, yet filling summer salad.
Servings 4
Calories 314kcal
Ingredients
- 1 pound boneless skinless chicken breasts about 2 medium breasts
- 3 tablespoon extra-virgin olive oil divided
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- ¼ teaspoon dried thyme
- ¼ teaspoon dried oregano
- ¼ teaspoon dried rosemary
- 1 tablespoon chopped flat-leaf parsley
- 3 golden beets, trimmed and peeled
- 2 medium carrots, trimmed and peeled
- 1 small head broccoli, cut into florets
- 2 (6.75-ounce) packages Taylor Farms Kale Chopped Salad Kit
Instructions
- Heat a grill to medium-high heat. Rub the chicken with 1 tablespoon of olive oil then season all over with salt and pepper. In a small bowl stir together the thyme, oregano, rosemary and parsley then sprinkle it liberally to evenly coat the chicken.
- Preheat grill to high, making sure that the grill grates are clean and free from food debris. Grill until completely cooked through, about 6 minutes each side. Remove and let stand for about 10 minutes then slice against the grain and set aside.
- Heat oven to 400ºF (200ºC).
- Toss the vegetables in the remaining olive oil and spread in an even single layer on an aluminum foil-lined baking sheet. Season with salt and pepper then roast until tender and slightly golden-brown, about 20 minutes.
- Add the salad mix to a large mixing bowl along with the vegetables and toss with the lemon vinaigrette. Top with the Asiago cheese, croutons and chicken. Divide into salad bowls to serve.
Nutrition
Calories: 314kcal | Carbohydrates: 19g | Protein: 30g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 252mg | Potassium: 1205mg | Fiber: 7g | Sugar: 8g | Vitamin A: 6186IU | Vitamin C: 143mg | Calcium: 102mg | Iron: 2mg