Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 4 cups shredded lacinato kale, stems removed
  • 4 cups baby arugula
  • 1 cup sliced red radishes
  • 1/2 cup pomegranate seeds
  • 1/4 cup toasted slivered almonds
  • 4 oz crumbled feta cheese
  • 1/4 cup extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp honey
  • 1 tsp Dijon mustard

Instructions:

  1. Pat the chicken breasts dry with paper towels, then rub with olive oil, oregano, garlic powder, salt, and pepper.
  2. Heat a grill or pan over medium-high heat and grill chicken for 6–7 minutes per side until the internal temperature reaches 165°F (74°C). Let rest for 5 minutes before slicing.
  3. Place shredded kale in a large bowl, drizzle with a small amount of olive oil and lemon, and massage by hand for 2 minutes until soft.
  4. Fold in the arugula, sliced radishes, and pomegranate seeds.
  5. Whisk together the olive oil, lemon juice, honey, and Dijon mustard until emulsified.
  6. Drizzle dressing over the greens, toss gently, and top with sliced warm chicken, crumbled feta, and toasted almonds.