Perfect Summer Salad – Kale & BBQ Chicken

Last night I had my friends Arlene and Melissa over for our first MIHS 20 Year Reunion planning meeting. Stepping up to plan the reunion has been the best decision, I am loving these strolls down memory lane. We have been laughing so hard telling old stories, thinking about people we haven’t thought about in 20 years, it has been awesome. And we haven’t even gotten had the actual reunion yet!

The Seattle weather has been ridiculously gorgeous this past week, very atypical for May. I had wanted to make a dinner salad for the ladies and how appropriate that I brought out this blast from the past. I haven’t made this BBQ chicken salad in about 10 years, I tweaked it a little and boom, I have my new summer salad obsession (besides Jamie Oliver’s, which is more of a side salad, so I feel like I can equally obsessed with both).

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Kale & BBQ Chicken Salad with Shallot Vinaigrette (courtesy of me)

Ingredients

  • 2 bunches lacinato kale, thinly sliced (I use the ribs, when it’s sliced thin like this, I don’t mind them at all)
  • 2 ears corn, cooked and kernels cut off (you could also use a can of corn, but it’s summer and corn is so fresh!)
  • 1 largo avocado, diced
  • 1/2 cucumber, sliced and quartered
  • 1 cup cherry tomatoes, halved
  • 4 green onions (white and green parts), sliced
  • 1 can black beans, rinsed and drained
  • 2 boneless, skinless chicken breasts
  • 1/4 C soy sauce
  • 1T garlic, minced
  • 2T olive oil
  • BBQ sauce

For the dressing

  • 2T shallots, finely minced
  • 1/4 C champagne vinegar
  • 3t Dijon mustard
  • 1/3 C olive oil
  • salt & pepper

Directions

  1. Preheat oven to 350°. Combine soy sauce, minced garlic and olive oil and a bowl and marinate chicken for at least 20 minutes. Cook chicken breasts for 20 – 30 minutes (until cooked through) in marinade and allow them to cool down. Dice it and toss in your favorite bbq sauce.
  2. While the chicken is marinating/cooking, cook your corn (boiling water for 7 minutes, allow to cool down), chop up all of the veggies (save the avocados til the end so they don’t brown) and make your dressing.
  3. Toss the salad with the dressing, add the chicken, toss again, then serve.

It’s healthy, it’s delish, perfect summer entrée salad. They loved it. Actually, it was Melissa’s first time eating kale. Whaaaaa??? No comprende. Now I’ve converted her over to kale, yay me!

 

 

 

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