Every bite of this salad will have you reminiscing about those hot summer days. Crunchy crisp kale, nutty toasted almonds, juicy tart grapefruit and creamy goat cheese. It's sunshine on a plate!
Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Almonds, sliced(ContainsTree Nut/Noix)
White Wine Vinegar(ContainsSulphites/Sulfite)
Salt and Pepper*
Before starting, preheat the oven to 450°F. Wash and dry all produce.
Cut zucchini in half lengthwise, then into 1/2-inch half-moons. Toss zucchini with 1/2 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with salt and pepper. Roast in the top of the oven, until tender-crisp, 6-8 min.
While zucchini roasts, Strip 1/2 tbsp thyme (dbl for 4 ppl) from the stems and finely chop. Pat the chicken dry with paper towels, then season with salt, pepper and chopped thyme. Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Sear, until chicken is golden-brown, 2-3 min per side. Transfer to another baking sheet. Bake in the middle of the oven, until chicken is cooked through, 10-12 min.**
While chicken bakes, carefully wipe the pan clean, then re-heat over medium. When hot, add the almonds to the dry pan. Toast, stirring often, until golden-brown 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
Place the grapefruit, flat-end down, on a cutting board. Cut the peel away from the flesh from top to bottom, turning the grapefruit as you go. Once the peel is removed, slip a paring knife along each side of the white lines (membranes) of the grapefruit to release the segments. Squeeze the juice from the remaining grapefruit into a large bowl. (NOTE: If grapefruit is extra juicy, use 2 tbsp juice (dbl for 4 ppl) for the dressing and discard the rest.)
Add vinegar, 1/4 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) to the large bowl with the grapefruit juice. Season with salt and pepper and whisk to combine.
Add the baby kale and grapefruit segments the large bowl with the dressing. Toss to combine. Slice the chicken. Divide the salad between plates. Top with the sliced chicken and roasted zucchini. Sprinkle the goat cheese and almonds over top.