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Chili Chicken Kale Salad with pomegranate seeds, pecans, goat cheese, and cinnamon dijon vinaigrette
Chili Chicken Kale Salad with Cinnamon Dijon Vinaigrette
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins

Chili Chicken Kale Salad with Cinnamon Dijon Vinaigrette is a superfood healthy dinner recipe

Course: Main Course
Cuisine: American
Keyword: chicken salad, kale, kale salad
Servings: 2 salads
Author: Julia
For the Chili Chicken:
  • 2 tablespoons grapeseed or olive oil
  • 1 large boneless skinless chicken breast
  • 2 teaspoons chili powder
  • Salt and pepper
For the salad:
  • 1 leaves head lacinato kale chopped, dino
  • 1 cup raw or cooked shredded beets
  • ¼ cup pomegranate seeds
  • ¼ cup raw pecans chopped
  • 1/3 cup goat chevre
Cinnamon Dijon Balsamic Vinaigrette:
Prepare the Chili Chicken:
  1. Sprinkle the chicken breast with chili powder, salt and pepper.
  2. Heat the oil in a cast iron skillet over medium heat.
  3. Add the chicken breast and cook 4 minutes. Flip carefully, and cook on the other side an additional 4 minutes, or until chicken has reached an internal temperature of 160 degrees F.
  4. Place chicken on a cutting board and slice into strips.
Prepare the Cinnamon Dijon Vinaigrette:
  1. Add all ingredients for the vinaigrette to a small blender and blend until smooth. Set aside until ready to use.
Prepare the salad:
  1. Add the ingredients for the salad to a large bowl, including the chicken strips. Toss in desired amount of cinnamon Dijon balsamic vinaigrette. You will not need all of the dressing, so you can save it for other salads.
  2. Dig in!