Mike Garten
Everything in this hearty salad gets grilled: chicken, kale, and lemon.
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Cal/Serv:
309
Yields:
4
servings
Total Time:
0
hours
25
mins
tbsp.
olive oil, divided
tbsp.
fresh oregano, chopped
thin chicken cutlets (about 2 oz. each), pounded to 1/4 inch thick
bunches Tuscan kale, thick stems stripped
oz.
Parmesan, shaved, plus more for serving
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- Heat grill to medium-high. In large bowl, combine lemon juice, 1 tablespoon oil, oregano, garlic powder, Aleppo pepper, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add chicken and toss to coat. Let sit 3 minutes (resist marinating longer, as the lemon juice could start cooking the chicken).
- In second large bowl, toss kale with remaining 2 tablespoons oil and 1/4 teaspoon each salt and pepper.
- Grill chicken until charred and cooked through, about 2 minutes per side; transfer to plates. Grill kale, turning often, until charred and just tender, 3 to 4 minutes total; transfer back to bowl. Grill lemons, cut sides down, until charred, 1 to 2 minutes.
- Squeeze half of grilled lemon over kale and toss to combine, then toss with Parmesan. Serve over chicken with additional shaved Parmesan and grilled lemon halves.
Prep Step: Strip kale leaves by holding the end of each stem and pulling each side down and off in one motion, or fold like a closed book (think of the stem as the spine) and cut away the leafy part.
NUTRITIONAL INFORMATION (per serving): About 309 calories, 15 g fat (3.5 g saturated), 30 g protein, 595 mg sodium, 16 g carb, 3 g fiber
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Source : Goodhousekeeping