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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
Servings: 6
Course: Main Course, Salad, Side Dish
Cuisine: American
Ingredients Method

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

Method
 

  1. Preheat oven to 375°
  2. On a baking dish, add the chicken breasts and remaining chicken ingredients. Mix well and bake for about 40 minutes.
  3. While the chicken is cooking, make the dressing by mixing the ingredients together and set aside.
  4. Next, add the kale into a large bowl. Add a little dressing and massage the kale with your hands to soften the leaves.
  5. Then, add the remaining salad ingredients.
  6. Once the chicken has cooked and cooled, slice very thin. Add it to the salad along with the dressing and toss well.
  7. Divide evenly and enjoy