Winter Citrus and Kale Salad With Roasted Chicken


· 2 boneless, skinless chicken breasts

· 1 bunch kale, stems removed and leaves torn into bite-sized pieces

· 2 medium-sized oranges, peeled and segmented

· 1 grapefruit, peeled and segmented

· 1/2 cup pomegranate seeds

· 1/4 cup chopped walnuts, toasted

· 1/4 cup feta cheese, crumbled

· 2 tablespoons olive oil

· 1 tablespoon balsamic vinegar

· Salt and pepper to taste



Preheat the Oven: Preheat the oven to 400°F (200°C).

Roast Chicken: Season chicken breasts with salt and pepper. Roast in the oven for 20-25 minutes or until fully cooked. Allow them to rest for a few minutes before slicing.

Massage Kale: In a large bowl, massage the kale with olive oil for a few minutes until it becomes tender.

Assemble Salad: Arrange the massaged kale on serving plates. Top with orange and grapefruit segments, pomegranate seeds, and sliced roasted chicken.

Drizzle Dressing: In a small bowl, whisk together olive oil and balsamic vinegar. Drizzle the dressing over the salad.

Add Toppings: Sprinkle toasted walnuts and crumbled feta cheese over the salad.

Serve and enjoy!