Lemony Grilled Chicken & Kale Salad

Super charge your grilled chicken breast with the power of kale! This chicken recipe is a summertime favourite and a nutritious powerhouse.


40 min

  • 3 Zabiha Halal Boneless, Skinless Chicken Breasts
  • 6 tablespoons lemon juice, divided
  • 5 tablespoons olive oil, divided
  • 2 tablespoons grainy Dijon mustard, divided
  • 2 cloves garlic, minced
  • 1 1/2 tablespoons fresh rosemary, chopped
  • 2 teaspoons honey
  • Salt & pepper
  • 1/2 bunch kale, coarsely chopped, ribs and stems removed
  • 3/4 cup fennel, thinly sliced
  • 1/2 cup red onion, thinly sliced
  • 4 radishes, thinly sliced
  • 1/4 cup dried cranberries

1. Place chicken breasts in a resealable plastic bag.

2. Marinade: combine 1/4 cup lemon juice, 2 tablespoons olive oil, 4 teaspoons each of mustard, garlic, rosemary, 1/4 tsp each salt and pepper and toss with chicken in bag. Let marinate for at least 30 minutes in refrigerator, massaging occasionally.

3. Meanwhile, place salad ingredients in a large bowl.

4. Dressing: combine remaining lemon juice, olive oil, mustard, salt and pepper with honey; toss with kale and let stand in refrigerator for at least 15 minutes to soften.

5. Remove chicken breasts from marinade and grill over medium-high heat for about 15 minutes, turning once, or until cooked; let stand a few minutes before slicing.

6. Serve sliced chicken with salad.


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