GRILLED CHICKEN SALAD WITH HERBED TOMATO VINAIGRETTE

GRILLED CHICKEN SALAD WITH HERBED TOMATO VINAIGRETTE image

Yield Serves 4

Number Of Ingredients 17

For the Chicken
1 Tbsp olive oil
16 oz boneless, skinless chicken breasts
Dash freshly ground pepper
For the Vinaigrette
2Tbsp red wine vinegar
2 Tbsp extra virgin olive oil
1/2 C Water
1 Tbsp tomato paste
1 Tbsp minced fresh basil or 1/2 tsp dried basil
1 Tbsp minced fresh oregano or 1/2 tsp dried oregano
1 clove garlic, minced
1/4 tsp pepper, or to taste
To complete the recipe
8 cups kale
1/2 cup frozen corn, thawed
Freshly ground pepper and sprigs of fresh basil or fresh oregano for garnish

Steps:

Brush the chicken with oil and frill the chicken for about 5 minutes per side, or until it is lightly browned and cooked through at the thickes points. Transfer the chicken to a plate and cover to keep warm. Meanwhile, in a small bowl, whisk together the vinaigrette ingredients. Taste and adjust the seasoning. Set aside Rinse the kale leaves in cool water, do not dry. Drop them into a medium saucepan over medium-high heat. Cook, covered, without additional water except for the drops that cling to the leaves. Reduce the heat to medium and steam for 3-4 minutes, or until wilted. Remove the pan from the heat; keep covered. Slice the chicken into 1/2 inch wide diagonal strips. To assemble the salads, spread the steamed kale on each plate. Top with the chicken strips. Stir the vinaigrette before drizzling it over the salads. Sprinkle with the corn and garnish with pepper.