Lemony Grilled Chicken & Kale Salad

Super charge your grilled chicken breast with the power of kale! This chicken recipe is a summertime favourite and a nutritious powerhouse.

News Letter


40 minutes

News Letter


40 minutes

News Letter




  • <p>3 Fresh From The Farm Boneless, Skinless Chicken Breasts</p>
  • <p>Marinade:</p>
  • <p>6 tablespoons lemon juice, divided</p>
  • <p>5 tablespoons olive oil, divided</p>
  • <p>2 tablespoons grainy Dijon mustard, divided</p>
  • <p>2 cloves garlic, minced</p>
  • <p>1 1/2 tablespoons fresh rosemary, chopped</p>
  • <p>2 teaspoons honey</p>
  • <p>Salt & pepper</p>
  • <p>Salad:</p>
  • <p>1/2 bunch kale, coarsely chopped, ribs and stems removed</p>
  • <p>3/4 cup fennel, thinly sliced</p>
  • <p>1/2 cup red onion, thinly sliced</p>
  • <p>4 radishes, thinly sliced</p>
  • <p>1/4 cup dried cranberries</p>


1Place chicken breasts in a resealable plastic bag.

2Marinade: combine 1/4 cup lemon juice, 2 tablespoons olive oil, 4 teaspoons each of mustard, garlic, rosemary, 1/4 tsp each salt and pepper and toss with chicken in bag. Let marinate for at least 30 minutes in refrigerator, massaging occasionally.

3Meanwhile, place salad ingredients in a large bowl.

4Dressing: combine remaining lemon juice, olive oil, mustard, salt and pepper with honey; toss with kale and let stand in refrigerator for at least 15 minutes to soften.

5Remove chicken breasts from marinade and grill over medium-high heat for about 15 minutes, turning once, or until cooked; let stand a few minutes before slicing.

6Serve sliced chicken with salad.

To make sure your chicken is cooked through, look for an internal temperature reading of 82° C for a whole chicken and 74° C for ground poultry, chicken pieces & cuts.

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