Steamed Kale “Salad” with Balsamic Chicken
(from Peachblossm’s recipe box)
Source: Annie
Cook time: 60 minutesIngredients
- 1-11⁄2 lb. boneless skinless chicken breasts
- 1 bunch kale
- 2 handfuls walnuts, chopped
- 3⁄4 cup olive oil
- 1⁄4 cup balsamic vinegar
- 1⁄4 cup Dijon mustard
- 1⁄2 tsp salt
- 1 tsp dried oregano
- 1 tsp dried basil
Directions
-
Combine all the ingredients for the balsamic dressing in a bowl and whisk together until well combined.
-
Clean and trim the chicken breasts and place in a glass baking dish; add a few tablespoons of the balsamic dressing and let the chicken marinade in the refrigerator (cover the pan with foil) for 30 to 60 minutes.
-
Preheat the oven to 400 degrees.
-
Bake the chicken covered for 20 minutes and then uncovered for another 5 to10 minutes (depending on the thickness); move the chicken to a higher shelf and broil for 3 to 5 minutes until slightly browned.
-
While the chicken is cooking, clean and cut the kale leaves by removing the thick middle stem and tearing the leaves into small pieces.
-
Place the kale leaves in a large pan with a small amount of water; steam until soft.
-
Place a portion of the kale in the center of each plate. Top the kale with slices of the cooked chicken breasts and sprinkle with walnuts.
-
Drizzle additional balsamic dressing over everything and serve.