This hearty salad is something not only do I crave on a regular basis, but is a dish that has won over my meat-and-potatoes lover of a boyfriend. I originally adapted my recipe from this Kale and Asian Pear Salad recipe and it turned out really delicious! The best part of this meal is the creamy, tangy dressing; it unifies the kale, pear and the chicken perfectly and with a little sprinkle of Parmesan and chopped pecans, it all makes tasty sense. I love that this dish is both easy to make and healthy and yet satisfies both of our palates, which is a total victory in my book. Below is my recipe.
1-2 bunches of Kale, stems removed
1 large pear (any kind will due) cored and chopped into cubes
2 medium sized boneless, skinless chicken thighs
Roughly 1 tsp. of smoked paprika
Salt and pepper
1/4 cup Parmesan cheese
1/3 cup pecans, roughly chopped
For the dressing:
1/4 cup Extra Virgin Olive Oil
Juice of 1 large lemon
1 large clove of garlic, grated or finely chopped
2 Tbsp. white balsamic vinegar
2 Tbsp. Dijon mustard
1 tsp. of honey
Salt and pepper
Preheat oven to 375 degrees. On a baking sheet, coat 1 Tbsp. of coconut oil on chicken thighs. Sprinkle both sides with salt, pepper and smoked paprika. Bake 20-25 minutes on one side, flip and roast 10 more minutes. Let rest for 5 minutes. Cut into bite sized pieces.
In a small bowl combine shallot, lemon, garlic, white balsamic vinegar, Dijon mustard and honey. While whisking, slowly drizzle Extra Virgin Olive Oil in, tasting as you go along. Add salt and pepper to taste.
In a medium sized saute pan, lightly coat with coconut oil and in batches, cook kale over medium low heat until it has softened and turned dark green.
Divide the kale between two plates and assemble salads with chicken, pear, pecans, Parmesan cheese and dressing. Finish with a bit of salt and pepper. Enjoy!