This balsamic chicken recipe with sweet kale salad is perfect for nights when you don’t have a lot of time to make a complicated meal but still want something that tastes amazing.
I know you’re probably wondering why I’m talking about a salad in the middle of winter. Isn’t winter for soups, casseroles, and other comfort food? Honestly, that’s normally what we eat during the winter. In fact, I’m actually making my grandma’s chicken noodle soup for dinner tomorrow. But about once a week I just need a salad, something to counteract all the pasta and heavy meals we eat the majority of the time. And my current favorite – Eat Smart Sweet Kale salad.
This stuff is amazing. My kind of salad is one with crunchy greens, nuts, fruit, and a sweet dressing. This salad has it all, and I could seriously eat it every single day. The base is made up of non-traditional greens – cabbage, kale, chicory, and brussels sprouts – which in itself is awesome. And then it comes with a little pouch full of all sorts of crunchy goodness – dried cranberries and roasted pumpkin seeds. Top that off with the delicious poppyseed dressing, and this salad is a winner.
If kale salad isn’t your thing, this cranberry orange brussels sprout slaw would be amazing with this balsamic chicken as well.
In addition to the Sweet Kale salad, Eat Smart has five different gourmet salad and stir fry kits that are full of delicious ingredients just like this one. They’re a fast and flavorful way to add veggies to your plate, not to mention they taste great. They’re perfect for a busy mom like me who doesn’t have time to chop all of those veggies for dinner. You can find a store near you that sells Eat Smart products with this store locator tool. Pick up a couple of salads and stir fry mixes to make your life a little easier this holiday season.
While I could probably just eat the entire bag of salad as my meal, my husband made up his delicious balsamic chicken to round out the meal with some protein. The balsamic chicken is so easy to make. You marinate the chicken, grill it (we use a grill pan), and then just bake it in the oven. It really can’t get much easier than that.
I’m one of those “my foods can’t touch” people, so I ate the chicken and salad separately, but my husband said that the two together was actually really good as well. And make sure you have extra sweet kale salad available because I can promise you’ll want more than will fit on your plate. I pretty much always get seconds. Enjoy!
- 1 tbsp extra virgin olive oil
- 2 tbsp good balsamic vinegar
- 2 tsp dried parsley
- 1 tsp dried thyme
- 2 garlic cloves minced
- 3-4 boneless chicken breast skinless chicken breast halves
- kosher salt
- Combine the first five ingredients in a plastic bag or bowl to make a marinade.
- Season both sides of the chicken breasts with kosher salt and place them in the marinade.
- Marinade for at least 20 minutes.
- Preheat the oven to 375° and a grill pan over high heat.
- Grill the top side of the chicken breasts over high heat for 3 minutes, or until the chicken breasts are marked.
- Flip the chicken breasts and transfer them to the oven to finish cooking, for about 20 minutes.
- Remove the chicken from the oven and let them rest for 3 minutes before serving to allow the juices to redistribute.
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.