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Kale Chicken Salad With Blueberries

Ingredients

• 2 boneless, skinless chicken breasts
• pinch of salt and pepper
• 2 tsp olive oil
• 1 small bunch kale
• 1 cup blueberries
• 1 cup pecans, roughly chopped
• 1/2 cup crumbled goat cheese
• 1/3 cup olive oil
• 3 tbsp red wine vinegar
• 2 tsp honey
• 1 tsp Dijon mustard
• pinch of salt and pepper

Directions

1. Season chicken breasts with just salt and pepper and cook them over medium heat until they are cooked through, about 5 minutes a side, depending on their thickness.
2. Set aside.
3. Wash kale, pat it dry, and use a sharp paring knife to cut out the thick rib running down the center of each leaf.
4. Slice the leaves crosswise to make ribbons and place them in a salad bowl.
5. Drizzle the kale with olive oil and toss.
6. Now use hands to massage the kale.
7. Really get in there and rub the kale between fingers for 2 or 3 minutes.
8. Cut the cooked chicken breasts into bite-size pieces and add them to the kale along with the blueberries and pecans.
9. Serve this while the chicken is warm or cooled.
10. Whisk together the dressing.
11. Pour half of it over the salad and toss.
12. Scatter the goat cheese all over the salad and very gently toss again.

Attribution