There is nothing more satisfying than picking ingredients for dinner straight from the garden. This salad is full of fresh kale, tomatoes, cucumbers, snap peas, and radish tossed in an herby vinaigrette and topped with grilled chicken and skillet croutons.
Ingredients
- 1 pound skinless boneless chicken breast
- 2 tablespoons Chicken Rub
- 1 bunch dinosaur kale, chopped
- 2 tomatoes, sliced
- 1 cucumber, sliced
- 1/2 cup sugar snap peas
- 4 radishes, chopped
- 2 tablespoons parsley, finely chopped
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon Dijon mustard
- 1/2 cup Italian Herb Extra Virgin Olive Oil
- 2 tablespoons Lemon Aged White Balsamic Vinegar
- 4 cloves garlic, minced
- 2 cups sourdough bread, diced
Instructions
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Heat grill to high. Rub the chicken with the chicken rub. Grill for about 7 minutes per side until cooked through. Rest for 5 minutes before slicing.
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Heat 1/4 cup olive oil in a large skillet and add the garlic. Cook 1 minute until fragrant. Add the bread and toss to coat well. Cook for 5-10 minutes until the croutons start to crisp.
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Mix the remaining 1/4 cup olive oil, balsamic vinegar, mustard and herbs together.
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In a large bowl add the kale and vegetables. Toss with the dressing. Top with sliced chicken and warm croutons.
Takes 20 minutes
Serves 4
