Lightly steam fresh kale, then drain and quickly sauté with chopped garlic and a splash of white wine vinegar. Toss the kale with chopped veggies of choice… I used red onion, summer squash, cherry tomatoes, and cauliflower “caviar” (finely chopped cauliflower for a little crunch). Add chopped nuts for a little extra pizzaz- almonds, pine nuts, or walnuts would all be great.
Serves 4
4 chicken breasts
1 small head frisee lettuce, roughly chopped
½ a head of radicchio, thinly sliced
2 oranges, sectioned
2 avocados, sliced
2 tbsp orange juice
2 tbsp champagne vinegar
4 tbsp avocado oil
1 tbsp Dijon mustard
Salt and pepper
Place chicken breasts between 2 pieces of wax paper and pound out until about 1/4” thick. Season with salt & pepper and quickly grill on medium heat for about 2 minutes per side, until cooked through. Set aside. Make the vinaigrette by combining the juice, vinegar, oil and mustard. Season with salt and pepper to taste. Toss together the frisee & radicchio. Dress lightly with the vinaigrette. Top the chicken breasts with the salad mixture then with orange sections and avocado slices.
Chicken and Broccoli Salad with Creamy Tarragon Dressing
Serves 4-6
4 chicken breasts
2 heads broccoli, chopped into small florets
½ cup cherry tomatoes, halved
½ cup sliced red onion
2 tbsp chopped tarragon
2 tbsp scallion
¼ cup lemon juice
¾ cup plain yogurt
1 tbsp agave nectar
Salt and pepper
Season the chicken breast with salt and pepper and roast in a 350˚ oven for 20-25 minutes, or until done. Let cool then roughly chop. Steam the broccoli in salted water for 5-7 minutes, until al dente. Drain and let cool. Combine the chopped chicken with the broccoli, tomatoes and red onion. Set aside. To prepare the dressing, stir together the tarragon, scallion, lemon juice, yogurt and agave nectar. Season with salt and pepper to taste. Pour the dressing over the chicken salad and combine well to coat all ingredients. Serve a thick slice of whole-grain bread.
Roast Turkey & Spinach Salad with Figs, Fennel and Blue Cheese
Serves 4
Two turkey breasts
8 cups baby spinach
8 figs, halved
1 cup sliced fennel
1 cup crumbled blue cheese
Aged balsamic vinegar
Preheat the oven to 375˚. Season turkey breasts with salt, pepper and garlic powder. Roast turkey in the oven for 25-30 minutes or until done. Let cool and then slice into medallions. Arrange 2 cups of spinach on each plate. Top with a few turkey medallions, ¼ cup of the blue cheese, ¼ cup sliced fennel, and 4 fig halves. Drizzle each salad with the aged balsamic vinegar.