YOUR SOLIN GENERATED RECIPE
Chicken and Kale Salad with Lemon-Herb Vinaigrette
Pan-seared chicken breast rests atop a bed of massaged kale and crisp vegetables, all brought together by a bright and zesty lemon-herb vinaigrette.
INGREDIENTS
5.5 oz chicken breast
2 cup chopped kale
1 tbsp extra virgin olive oil
1 tbsp lemon juice
0.5 tbsp Dijon mustard
1 tbsp raw sunflower seeds
0.5 cup cherry tomatoes
0.25 cup sliced cucumber
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp dried oregano
1 tsp minced garlic
PREPARATION
Season the chicken breast evenly on both sides with sea salt, black pepper, and dried oregano.
Heat a large skillet over medium-high heat with one teaspoon of the olive oil and sear the chicken for 6 to 7 minutes per side until golden brown and cooked through.
While the chicken is cooking, prepare the vinaigrette by whisking together the remaining olive oil, lemon juice, Dijon mustard, and minced garlic in a small bowl.
Place the chopped kale in a large mixing bowl and drizzle with half of the vinaigrette, then use your hands to massage the kale for 2 minutes until it becomes tender and dark green.
Add the cherry tomatoes, sliced cucumber, and sunflower seeds to the bowl with the massaged kale.
Once the chicken is finished, let it rest for 3 minutes before slicing it into thin strips.
Top the salad with the sliced chicken, drizzle with the remaining vinaigrette, and toss gently before serving.