Grilled Chicken with Chickpea Kale Salad
20 minute recipe
Oh my! What a delicious meal Kolin and I had last night. I combined a few recipes I've found/used my creativity, and came out with what you see above. Very healthy, and very yummy!
½ bag of washed kale
Can of chickpeas that I roasted in the oven with salt, pepper, and olive oil
½ cup craisins
½ cup of slivered almonds
½ balsamic vinegar
¼ cup lemon juice
1 clove garlic
1 grated or shaved carrot
¼ cup of grated fresh parmesan cheese
First preheat oven to 350. Drain chickpeas from can. Spread chickpeas on baking tray and toss in olive oil salt pepper. Place in oven for about 15 minutes (if you like them very crispy I would say 25 minutes). Remove from oven and let cool. Meanwile, wash kale and remove stalks. Massage kale leaves. Place in bowl along with all the ingredients above except the garlic. Use garlic press or mince garlic with knife and add to salad. Add a little salt and pepper. Toss together and wa la! A beautiful kale salad. Grill chicken and place on side or on top.
Kolin grilled the chicken and we marinated it in a bag for 2 ½ hours. The marinade recipe was found from the Joy of Cooking book.
Find it here: http://www.barnesandnoble.com/w/joy-of-cooking-irma-s-rombauer/1008211805?ean=9780743246262