Grilled Chicken and Kale Salad with Maple Dressing

A healthy summer salad drizzled with a creamy maple dressing.


To marinate chicken
  1. Place all ingredients in a zip bag or shallow dish, add a few generous pinches of salt and pepper and shake or whisk to combine.
  2. Insert chicken breasts in the container and marinate for an hour.


For the dressing
  1. While the chicken is marinating, bring milk to a simmer over medium heat.
  2. Simmer until the liquid is reduced by half, about 5 to 6 minutes. Let cool to room temperature.
  3. Place all ingredients, including cooled milk reduction, in a sealable jar or container and shake until combined.
  4. Set aside until you're ready to eat the dish, and shake one last time before dressing the salad.


To cook chicken
  1. Preheat grill to medium-high. Remove chicken breasts from marinade and place them on the grill.
  2. Cook, turning occasionally, until internal temperature reaches 165°F, about 25 minutes.
  3. Let cool on a plate tented with tin foil for 10 minutes.
  4. After cooling, slice chicken into strips.


To assemble the salad
  1. Place kale in a large bowl and drizzle with the olive oil. Massage the oil into the kale to soften the leaves.
  2. Add the rest of the salad ingredients and toss with ¼ cup of the maple dressing.
  3. Place on serving dishes and top with grilled chicken strips.

The Gouda Life

Ottawa, Ontario

Kelly Brisson shares her passion for cooking and food photography on her culinary blog, The Gouda Life.

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