Fruity Chicken Salad
 
Prep time
Cook time
Total time
 
Serves: 4
INGREDIENTS:
  • 12 cups baby kale
  • 4 chicken breasts
  • 2 cups strawberries, sliced (1 pint)
  • 1 cup cashews
  • 2½ Meyer lemons, juiced (juice from 1½ is for marinating the chicken, juice from the other 1 is for the pears)
  • 2 pears, cored and sliced thinly (place the slices straight into the lemon juice so they keep fresh and crisp and don't start to become discoloured)
  • 2 avocados, sliced
  • ⅓ cup caesar dressing
  • Optional: a few leaves of fresh basil or mint, thinly sliced
DIRECTIONS:
  1. Start by placing the chicken in a bag with lemon juice from 1½ of the Meyer lemons along with a few dashes each of salt and pepper. Place aside for 20 minutes, flipping halfway through.
  2. Preheat the BBQ.
  3. While the chicken is marinating, start washing and preparing the other ingredients and then set them aside.
  4. Once the chicken is ready and the grill is preheated, turn the heat to medium and place the chicken on the grill, cooking for around 7 minutes per side, until the thickest piece reaches an internal temperature of at least 165 degrees F and there is no pink left.
  5. Set the chicken aside to cool for a couple minutes and place the kale into a large bowl. Add in the dressing and toss until well combined. Add in the strawberries, cashews, pears and avocado and toss lightly.
  6. Once the chicken is cooled enough to touch, slice each pieces into strips. Either plate the salad and place the chicken on top or add the chicken in and serve it family style.
Recipe by Love from the Land at https://www.lovefromtheland.com/fruity-chicken-salad/