Mushroom Free Balsamic-Rosemary Chicken Kale Salad
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Learn more →Ingredients
4 servings
For the marinade and dressing
- 3 tbsp balsamic vinegar
- 5 tbsp extra virgin olive oil, divided
- 2 tsp fresh rosemary, finely chopped
- 2 cloves garlic, minced
- 1 tsp dijon mustard
- ½ tsp salt
- ¼ tsp black pepper
For the chicken
- 4 boneless, skinless chicken thighs (about 1.5 lb total)
For the salad
- 1 cup cherry tomatoes, halved
- 1 tbsp extra virgin olive oil
- 1 large bunch curly or lacinato kale (about 8 oz), stems removed, leaves torn into bite-sized pieces
- 1 english cucumber, thinly sliced
- ¼ cup red onion, thinly sliced
- ⅓ cup dry-roasted walnuts, roughly chopped
- ¼ cup pomegranate seeds (optional)
Instructions
- 1
In a small bowl, whisk together the balsamic vinegar, 3 tbsp of the olive oil, rosemary, garlic, Dijon mustard, salt, and black pepper until combined. Pour half of this mixture into a separate container and set aside as the dressing. Add the chicken thighs to the remaining marinade, turning to coat. Let marinate at room temperature for 30 minutes, or cover and refrigerate for up to 4 hours.
- 2
While the chicken marinates, heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the cherry tomatoes cut-side down and cook undisturbed for 3–4 minutes, until blistered and beginning to collapse. Transfer to a plate and set aside.
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