Kale Salad with Brie

Kale Salad with Brie and Grilled Chicken

Ingredients:

(Dressing)

  • 1/4 olive oil
  • 1 tablespoon Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons red wine vinegar
  • Salt and pepper to taste
  • 8 ounces boneless skinless chicken breast

(Salad)

  • 1 bunch kale, sliced
  • 8 ounces Brie, sliced
  • 1 cup glazed pecans, chopped
  • 1 green apple, cored, sliced into thin wedges

(Chicken)

  • 1 clove garlic, minced
  • 1 teaspoon kosher salt
  • 1 teaspoon lemon zest
  • 1/2 teaspoon pepper
  • 1 teaspoon paprika
  • 2 teaspoons extra virgin olive oil

Directions:

  • Whisk the oil with the mustard and slowly add the vinegars. Season with salt and pepper to taste.
  • Remove the stems from the kale and slice. Toss the kale with desired amount of dressing and set aside to marinate.
  • In a small bowl, mix together the minced garlic, kosher salt, lemon zest, pepper, and paprika.
  • Oil the chicken and rub the seasoning onto each piece. Grill on medium-high heat for 7-8 minutes per side. Let rest 4-5 minutes and then slice.
  • Mix pecans and apple slices to the marinated kale, then place the sliced chicken and Brie on top.

Nutritional Information:

  • 4 Servings, does not include salt and pepper to taste
  • Calories 710
  • Total Fat 56 g
  • Saturated Fat 15 g
  • Cholesterol 89 mg
  • Sodium 1,109 mg
  • Total Carbohydrate 27 g
  • Dietary Fiber 10 g
  • Sugars 10 g
  • Protein 32 g