Chicken and kale salad with blistered grapes and tomatoes
This paleo and gluten-free salad is light on calories but heavy on flavor with rosemary-rubbed chicken breasts and our house-made dressing.
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Cooking tools:
- Chef's knife
- Cutting board
- Paper towel
- Skillet
- Stove
- Mixing bowl
- Measuring cup
- Serving bowl
Ingredients
- 1 bunch kale
- 1 red onion
- Sunbasket house dressing base (balsamic vinegar - Dijon mustard - fresh garlic)
- 3 ounces red grapes
- ¼ pound cherry tomatoes
- Fresh rosemary
- Two 6-ounce boneless skin-on chicken breasts
- 3 tablespoons roasted pumpkin seeds
- 1 avocado
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