Categories: Salad
Ingredients
- Dressing:
- 1/2 cup grated Parmesan
- 1 garlic clove
- 3 tbsp. olive oil
- Juice of 1/2 lemon
- 1 tbsp. red wine vinegar
- 1 tbsp. Dijon
- Black pepper
- Salad:
- 1 bunch kale, ribs removed and sliced 1/4-inch wide
- 2 large eggs
- 4 thin chicken breast cutlets
- Juice of 1/2 lemon
- 2 tsp olive oil
- 1 garlic clove, crushed
- 1/2 tsp dried oregano
- 1 tsp kosher salt
- Black pepper
- Cooking spray
- 1 cup halved cherry tomatoes
- Shaved Parmesan
Directions
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For the dressing: In a blender, blend together the Parmesan, garlic, olive oil, lemon juice, vinegar, mustard, and pepper to taste until smooth. Pour the dressing over the kale in a large bowl and toss well.
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Place the eggs in a saucepan and cover with 1 inch of cold water. Bring to a boil over medium heat. Turn off the heat, cover, and let sit for 20 minutes. Cool the eggs under cold water. Peel and cut into quarters.
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Season the chicken with lemon juice, 1 tsp olive oil, the garlic, oregano, 1/2 tsp salt and pepper to taste.
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Heat a grill over high heat and coat with cooking spray. Grill the chicken until cooked through, 2-3 minutes per side. Transfer to a cutting board and let rest for 10 minutes. Cut into bite-size pieces.
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Divide the kale among 4 bowls. Top each with 2 1/2 oz. grilled chicken, 2 wedges of egg, and 1/4 cup tomatoes. Divide the remaining 1 tsp oil among the bowls and season each with a pinch of salt and pepper. Top with shaved Parmesan and serve.