Grilled Chicken Kale Salad with Honey Walnut Vinaigrette
by Jhanaya Belle
After discovering her respect, and love for storytelling through multimedia, Jhanaya Belle became elated with how writers can deeply move their audience. The Brooklyn native and New School alumna is keen to add her contributions to the sphere of writing and storytelling, through journalist, radio/podcast host, and screenwriting. Continuously looking for new, and unheard narratives, Jhanaya spends her time researching and continuously hounds her crafts of storytelling through journalism, radio/podcast hosting, and screenwriting.
Source: CLEO TV / CLEO TV
Ingredients
- 8 oz kale, rough chop, with stem removed
- ¼ cup sliced strawberries
- ½ avocado cut into slices
- 2 oz shaved gruyere cheese
- 8 oz of chicken tender strips
- 1 tablespoon fresh lemon juice
- 1 small shallot, sliced thin
- Salt (to taste)
- Pepper (to taste)
- .
- Ingredients for walnut dressing:
- 2 tablespoons of avocado oil
- ½ teaspoon of white truffle oil
- 1 tablespoon of walnut honey
- 1 tablespoon fresh lemon juice
- 1/8 teaspoon fresh thyme
- salt (to taste)
- .
Instructions
In a medium mixing bowl, whisk to together 2 tablespoons of avocado oil, ½ teaspoon of truffle oil, 1 tablespoons of walnut honey, 1 tablespoon fresh lemon juice, 1/8 teaspoon of thyme, and salt to taste. Set aside or place in the refrigerator. Preparation for Salad: Place your chopped kale in a plastic zipper seal bag, add a pinch of salt and gently massage the bag. Set aside. Season your chicken tenders with salt, pepper and lemon juice, then place it on a hot grill pan, and cook for 3-4 minutes on each side. When done, remove from the heat and allow chicken to cool. Cut chicken into 1 inch chunks and set aside. Remove the kale from the zipper seal bag and place in the mixing bowl, add fresh strawberries, shallots, pine nuts, and season with salt and pepper. Toss the salad, then add the chicken tenders on top off the salad with avocado slices and shaved gruyere cheese. Drizzle walnut vinaigrette over the salad and serve.
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