An Autumn Grilled Chicken Kale Salad

An autumn foliage salad that is just as delicious as it looks.

Grilled chicken is such a good source of protein, and so easy to add to just about anything. Kale on the other hand needs some work, so lets get to it.


  • 1 Package of Chicken Cutlets
  • 1 Red Onion 
  • 1 Package of Organic Kale
  • 1 Lemon or Orange
  • Dried Cranberries
  • Dry Roasted & Unsalted Almonds
  • Mike's Hot Honey
  • Extra Virgin Olive Oil (EVOO)
  • Salt & Pepper
  • Garlic Powder


  1. Add EVOO to a pan and turn oven top heat to low.
  2. Slice red onion up.
  3. Let pan get hot and then add chicken cutlet pieces with sliced red onion, garlic powder, salt and pepper.
  4. Cover with tinfoil to let chicken cook evenly and keep heat on medium to low for about 10 minutes.
  5. While chicken cooks, wash off kale in a strainer. 
  6. Add kale to large mixing bowl.
  7. Cute either lemon or orange in half, and squeeze entire amount of juice from fruit into the bowl.
  8. With your hands mix and work the kale by gently massaging till it becomes softer and covered by the fresh juice.
  9. Check chicken by cutting into center, if there is no pink then turn off stove top and cut chicken into smaller pieces.
  10. Add chicken, kale, onions into a bowl.
  11. Add dried cranberries and almonds to your salad.
  12. Drizzle honey over the top of entire contents of your salad.
  13. Breathe, smile and eat!

I hope you enjoy and continue to eat well!

Posted on September 28, 2015 .