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Tuscan Kale Salad with a Champagne Vinaigrette

Tuscan Kale Salad with a Champagne Vinaigrette

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.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course, Salad, Side Dish
Cuisine American
Servings 6

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