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. During the week I am usually busy in the kitchen testing new recipes or editing thousands of photos so I don’t have as much time as I would like for a healthy lunch – mid-day makes for prime natural lighting hours for taking photographs so I need something quick! I love the Taylor Farm’s salad kits because I can throw them together (it’s already been washed) with some additions like chicken and roasted vegetables for a filling lunch. For this recipe I used the Kale Chopped Salad Kit in particular because it has a mix of chopped curly kale, shaved Brussels sprouts, and radicchio with light lemon vinaigrette. I top it all off with the Asiago cheese and herb crouton crumble included in the salad kit.
I prefer salads that have a bunch of different textures so I add tender roasted vegetables with deep flavor. Sometimes I roast a big batch of vegetables in the beginning of the week then add them to my salad for lunches for a quick addition.
There’s nothing like those char marks on grilled chicken – adding just a little bit of that smoky flavor. If you don’t have a grill, you can always bake the chicken at 400ºF for about 20 minutes, then use a stovetop grill pan to get the char marks. It’s a great way to add a faux grill effect – of course another shortcut is to buy grilled chicken and chop it to add to the salad! Sometimes I end up going this route, particularly if it’s just too hot out!
1 pound boneless skinless chicken breasts, about 2 medium breasts
3 tablespoon extra-virgin olive oil, divided
Kosher salt, to taste
Freshly ground black pepper, to taste
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
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.
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.
Serves 4 as an entrée salad.
This post was created in partnership with Taylor Farms – all opinions expressed are my own. Visit Taylor Farms to find more ways to #SaveTimeToMakeTime.