Looking for a delicious salad to make this summer? Try this Tuscan Kale Salad with a Champagne Vinaigrette. It’s flavorful, easy, and gluten-free.
I went to a local coffee shop called Ascension where I ordered a Tuscan Kale Salad and it was absolutely delicious. I knew after one bite that I had to re-create this recipe asap. It was tangy, refreshing, and loaded with my favorite Manchego cheese.
Here’s What’s Inside
- romaine
- tuscan kale
- olive oil
- champagne
- shallot
- manchego cheese
- pumpkin seeds
- golden raisins
- red onions
- chicken
- paprika
- garlic powder
- onion powder
- radishes
- watermelon radishes
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Other Related Recipes
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- Hormone-Healthy Buffalo Chicken Salad
- Healthy Chinese Chicken Salad
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I hope you give this tasty dish a try. If you do, let me know what you think by commenting below!
Tuscan Kale Salad with a Champagne Vinaigrette
Ingredients
- CHICKEN
- 3 chicken breasts
- 2 tbsp olive oil
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 2 tbsp paprika
- salt and pepper to taste
- SALAD
- 1 bunch romaine chopped
- 1 bunch tuscan kale, chopped
- 1 large shallot thinly sliced
- 1 watermelon radish sliced and halved
- 2 radishes sliced thin
- 1 Persian cucumber sliced thin
- 1/2 cup golden raisins
- 1/2 cup pumpkin seeds
- 1 cup freshly grated Manchego cheese
- DRESSING
- 1/2 cup olive oil
- 1 shallot grated
- 1/3 cup champagne vinegar
- salt and pepper to taste
Instructions
- Preheat oven to 375°
- On a baking dish, add the chicken breasts and remaining chicken ingredients. Mix well and bake for about 40 minutes.
- While the chicken is cooking, make the dressing by mixing the ingredients together and set aside.
- Next, add the kale into a large bowl. Add a little dressing and massage the kale with your hands to soften the leaves.
- Then, add the remaining salad ingredients.
- Once the chicken has cooked and cooled, slice very thin. Add it to the salad along with the dressing and toss well.
- Divide evenly and enjoy
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