Grilled Apricot Kale Chicken Salad (Printable)
Charred apricots, grilled chicken, massaged kale and basil tossed in a tangy white balsamic dressing—light and gluten-free.
# List of ingredients:
→ Salad Components
01 - 2 boneless, skinless chicken breasts (about 12 oz total)
02 - 4 fresh apricots, halved and pitted
03 - 5 oz kale, stems removed and chopped
04 - 1 cup cherry tomatoes, halved
05 - 1 small red onion, thinly sliced
06 - 1/4 cup fresh basil leaves, torn
07 - 1/3 cup crumbled feta cheese (optional)
→ Marinade
08 - 2 tablespoons olive oil
09 - 1 tablespoon fresh lemon juice
10 - 1 teaspoon honey
11 - 1 garlic clove, minced
12 - 1/2 teaspoon kosher salt
13 - 1/4 teaspoon black pepper
→ Dressing
14 - 3 tablespoons extra-virgin olive oil
15 - 1 tablespoon white balsamic vinegar or apple cider vinegar
16 - 1 teaspoon Dijon mustard
17 - 1 teaspoon honey
18 - 1/4 teaspoon kosher salt
19 - 1/4 teaspoon freshly ground black pepper
# Steps:
01 - In a bowl, whisk together the olive oil, lemon juice, honey, minced garlic, salt, and black pepper. Add the chicken breasts, turning to coat evenly. Set aside to marinate for at least 15 minutes.
02 - Preheat a grill or grill pan over medium-high heat. Brush the apricot halves lightly with olive oil and set aside.
03 - Grill the marinated chicken for 5 to 7 minutes per side, or until cooked through and juices run clear. Remove from the grill and let rest for 5 minutes before slicing.
04 - Grill the apricot halves cut side down for 2 to 3 minutes until lightly charred and softened. Remove and set aside.
05 - Place the chopped kale in a large salad bowl with a pinch of salt. Massage the leaves with your hands for 1 to 2 minutes until slightly softened and bright green.
06 - Add the cherry tomatoes, red onion, torn basil, and grilled apricots to the massaged kale.
07 - In a small bowl, whisk together the extra-virgin olive oil, white balsamic vinegar, Dijon mustard, honey, salt, and freshly ground black pepper until emulsified.
08 - Slice the grilled chicken thinly and add to the salad. Drizzle with the prepared dressing and toss gently to combine. Sprinkle with crumbled feta cheese if desired and serve immediately.
# Expert Advice:
01 -
- Grilling apricots transforms them into something smoky and jammy that makes people ask what your secret is.
- The kale actually benefits from sitting with the dressing, so this is one salad that refuses to wilt on you.
- It looks like something from a magazine but comes together fast enough for a Tuesday.
02 -
- Do not skip massaging the kale because raw kale without that step is tough and unpleasant.
- Let the chicken rest for five minutes before slicing or all those juices end up on your cutting board instead of in the salad.
03 -
- Leftover dressed salad keeps surprisingly well overnight in the fridge because the kale refuses to give up.
- A light char on the fruit is the whole point, so do not pull the apricots too early or you miss the magic.