Kale and Brussels Sprouts Salad with California Grapes and Grilled Chicken

Ingredients

For the Salad:

• 1 bunch curly kale, stems removed and leaves finely chopped

• 2 cups Brussels sprouts, trimmed and thinly shaved (use a mandoline or sharp knife)

• 1 cup red California grapes, halved

• 1 cup green California grapes, halved

• ½ cup toasted almonds, roughly chopped

• ⅓ cup Parmesan cheese, shaved (or crumbled goat cheese)

• 1 avocado, sliced (optional, for creaminess)

For the Grilled Chicken:

• 2 boneless, skinless chicken breasts

• 1 tbsp olive oil

• 1 tsp garlic powder

• 1 tsp smoked paprika

• ½ tsp salt

• ½ tsp black pepper

• Juice of ½ lemon

For the Dressing:

• ¼ cup extra virgin olive oil

• 2 tbsp fresh lemon juice

• 1 tbsp apple cider vinegar

• 2 tsp Dijon mustard

• 1 tsp honey (or maple syrup)

• Salt and black pepper, to taste

Instructions

1. Grill the Chicken

1. Pound chicken breasts to even thickness for quick, even cooking.

2. Rub with olive oil, garlic powder, paprika, salt, pepper, and lemon juice.

3. Heat grill pan or outdoor grill to medium-high heat. Cook chicken for 5–6 minutes per side until fully cooked (165°F internal temp).

4. Let rest for 5 minutes, then slice thinly.

2. Prepare the Salad

1. Place kale in a large bowl. Drizzle with a little olive oil and a pinch of salt, then massage with hands for 1–2 minutes until tender and dark green.

2. Add shaved Brussels sprouts, grapes, almonds, and Parmesan. Toss lightly.

3. Make the Dressing

1. In a small jar, whisk or shake olive oil, lemon juice, apple cider vinegar, Dijon mustard, honey, salt, and pepper until emulsified.

4. Assemble

1. Toss salad with dressing until coated.

2. Top with grilled chicken slices and avocado (if using).

3. Garnish with extra grapes and almonds for a pretty finish.