Kale Salad with Herb-Roasted Chicken
Kale Salad with Herb-Roasted Chicken This Kale Salad with Herb Roasted Chicken and Balsamic Vinaigrette is the perfect mix of crunchy, sweet, and savory.
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Cooking tools:
- Instant-read thermometer
- Oven
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Measuring spoon
- Pot
- Stove
- Serving bowl
Ingredients
- 1 pound chicken breast, split into two pieces
- 1/2 tsp dried parsley
- 1/2 tsp dried oregano
- 1/2 tsp garlic powder
- 4 cups baby kale
- 4 hard-boiled Rosemary Farm eggs, halved
- 1 cup red grapes, halved
- 1 medium granny smith apple, thinly sliced (about 1 cup)
- 1/4 cup pecans, chopped
- 1/4 cup balsamic vinaigrette
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