Rainbow Antioxidant Salad with Grilled Chicken Thighs

Ingredients

• 3 cup chopped kale
• 3 cup baby spinach
• 1 cup shredded carrots
• 1 cup shredded red cabbage
• 1 each medium roasted beet, diced
• 0.75 cup blueberries
• 0.33 cup sliced almonds
• 4 each boneless, skinless chicken thighs
• 1 tbsp extra virgin olive oil
• 1 tsp smoked paprika
• 0.5 tsp garlic powder
• 0.5 tsp salt
• 0.25 tsp black pepper
• 4 tbsp extra virgin olive oil (for the dressing)
• 1.5 tbsp fresh lemon juice (for the dressing)
• 1 tsp Dijon mustard (for the dressing)
• 1 each small garlic clove, grated (for the dressing)
• 0.5 tsp honey (for the dressing)
• 0.25 tsp salt (for the dressing)
• Pinch black pepper (for the dressing), to taste

Instructions

1. 1

   Massage kale with 1 tsp olive oil and a pinch of salt for 1 to 2 minutes.

   1 min
2. 2

   Season chicken thighs and grill or pan-cook 5 to 7 minutes per side, until 165°F. Rest and slice.

   5 min
3. 3

   Add spinach, carrots, cabbage, beet, blueberries and almonds to the kale.

4. 4

   Whisk dressing, toss thoroughly and top with chicken.