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Broiled Chicken & Autumn Kale Salad

A vibrant salad featuring tender broiled chicken and seasonal kale, complemented by a tangy apple-cider vinaigrette, perfect for an October evening.

Salad
Prep 15m · Cook 20m · Total 35m
15 ingredients

This dish draws inspiration from the rich culinary traditions of the UK, incorporating robust flavors and fresh autumn produce. The use of broiled chicken highlights a simple yet effective cooking technique. The inclusion of kale and apples reflects seasonal availability in Belgium, while the apple-cider vinaigrette adds a refreshing twist. Inspired by Manchester Synagogue Terrorist Was Under Investigation for Rape and Mamdani Condemns Trump’s $18 Billion Funding Freeze for New York-Area Projects.

Instructions

  1. Preheat the broiler on high.
  2. In a bowl, mix olive oil, minced garlic, smoked paprika, salt, and black pepper. Coat the chicken breasts with this mixture.
  3. Place the chicken breasts on a baking sheet and broil for 6-8 minutes on each side until cooked through and golden brown.
  4. While the chicken is broiling, prepare the salad. In a large bowl, combine chopped kale, sliced apple, walnuts, and crumbled feta cheese.
  5. In a small bowl, whisk together apple cider vinegar, honey, mustard, salt, and black pepper to create the vinaigrette.
  6. Once the chicken is cooked, let it rest for a few minutes before slicing it.
  7. Drizzle the vinaigrette over the salad and toss gently. Top the salad with the sliced chicken before serving.