Clean Eating for Spring: Kale Salad w. Brie & Grilled Chicken

If you've been reading for a while, you know that I am passionate about creating recipes that are seasonal, delicious, and nutritious. As the warmer months approach, I know we all have clean eating on our minds, so I am excited to share a recipe today that uses fresh, healthy ingredients but still tastes indulgent and amazing! This salad would be perfect for a spring lunch with your friends, or as part of your weekly meal prep. Just don't forget the brie, the best part!

To see the full video of how I prepared this spring dish, check out Cheese of Europe here! Bon appetit!

Ingredients:

(Dressing)

1/4 olive oil

1 tablespoon Dijon mustard

2 tablespoons apple cider vinegar

2 tablespoons red wine vinegar

Salt and pepper to taste

8 ounces boneless skinless chicken breast

(Salad)

1 bunch kale, sliced

8 ounces Brie, sliced

1 cup glazed pecans, chopped

1 green apple, cored, sliced into thin wedges

(Chicken)

1 clove garlic, minced

1 teaspoon kosher salt

1 teaspoon lemon zest

1/2 teaspoon pepper

1 teaspoon paprika

2 teaspoons extra virgin olive oil

Directions:

1. Whisk the oil with the mustard and slowly add the vinegars. Season with salt and pepper to taste.
2. Remove the stems from the kale and slice. Toss the kale with desired amount of dressing and set aside to marinate.
3. In a small bowl, mix together the minced garlic, kosher salt, lemon zest, pepper, and paprika.
4. Oil the chicken and rub the seasoning onto each piece. Grill on medium-high heat for 7-8 minutes per side. Let rest 4-5 minutes and then slice.
5. Mix pecans and apple slices to the marinated kale, then place the sliced chicken and Brie on top.

Summer Salads

When it’s sunny out, sometimes there’s nothing better than having a crisp, fresh, tasty salad. I’m sure we can all agree that we are all also preparing for our bikini summer bodies too! Whether you’re making them at home, or dining out, some of the best salads don’t have any leaves at all! A huge favorite of mine is our Insalate di Stagione. I take warm, sweet beets and other vegetables like carrots, sprouts, and mushrooms, and cook them ever so slightly to keep them still nice and crisp. The vibrant colors are beautiful too! So now you have this base of gorgeous, fresh, healthy vegetables all packed with flavor just waiting to be dressed up. This is the best part…simple reduced balsamic vinaigrette gets drizzled all over them. It’s thick, sweet, and has that pure, deep balsamic taste that we all love. Next I shred some slices of ricotta salata cheese to top it off. This is a hard ricotta cheese, that is slightly salty and gives the salad that nice bite. To jazz it up even more, I plate it in a Parmesan crust bowl. I know…amazing right?! Altogether it’s just fresh, crisp, warm, sweet, salty, crunchy, and perfect in every bite! Best of all, it is so simple to make. So that’s my summer salad tip for the day! Try making your version at home, or come visit us at Bocca di Bacco! Enjoy!

-Kristin