Chicken and Kale Salad

Ingredients

• 2 large chicken breast
• 1 bunch kale
• 1 cup cherry tomatoes
• 1 head cauliflower
• 3 tbsp olive oil
• 1 whole lemon
• ½ tsp salt
• ¼ tsp black pepper

Instructions

1. 1

   Preheat oven to 425°F. Cut the 1 head cauliflower into small florets, toss with 1 tbsp olive oil and a pinch of salt, spread on a baking sheet.

2. 2

   Roast cauliflower for 20-25 minutes until golden and tender, stirring once halfway. Meanwhile, season the 2 chicken breasts with salt and pepper.

3. 3

   Heat 1 tbsp olive oil in a skillet over medium-high. Cook chicken 6-7 minutes per side until golden and cooked through (no pink inside). Rest 5 minutes, then slice.

4. 4

   Strip the kale leaves from stems, tear into bite-size pieces, and place in a large bowl. Add 1 tbsp olive oil and massage kale for 1-2 minutes until softened.

5. 5

   Halve the 1 cup cherry tomatoes. Add to the bowl with the roasted cauliflower and sliced chicken.

6. 6

   Zest and juice the 1 lemon, whisk with remaining 1 tbsp olive oil, salt, and pepper. Pour over salad, toss well, and serve.

7. 7

   Let the salad sit 5 minutes before serving so the kale absorbs the dressing.

Tools you’ll need

• baking sheet
• skillet
• large bowl
• knife
• cutting board
• whisk

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