Clean Eating for Spring: Kale Salad w. Brie & Grilled Chicken

If you've been reading for a while, you know that I am passionate about creating recipes that are seasonal, delicious, and nutritious. As the warmer months approach, I know we all have clean eating on our minds, so I am excited to share a recipe today that uses fresh, healthy ingredients but still tastes indulgent and amazing! This salad would be perfect for a spring lunch with your friends, or as part of your weekly meal prep. Just don't forget the brie, the best part!

To see the full video of how I prepared this spring dish, check out Cheese of Europe here! Bon appetit!

Ingredients:

(Dressing)

1/4 olive oil

1 tablespoon Dijon mustard

2 tablespoons apple cider vinegar

2 tablespoons red wine vinegar

Salt and pepper to taste

8 ounces boneless skinless chicken breast

(Salad)

1 bunch kale, sliced

8 ounces Brie, sliced

1 cup glazed pecans, chopped

1 green apple, cored, sliced into thin wedges

(Chicken)

1 clove garlic, minced

1 teaspoon kosher salt

1 teaspoon lemon zest

1/2 teaspoon pepper

1 teaspoon paprika

2 teaspoons extra virgin olive oil

Directions:

1. Whisk the oil with the mustard and slowly add the vinegars. Season with salt and pepper to taste.
2. Remove the stems from the kale and slice. Toss the kale with desired amount of dressing and set aside to marinate.
3. In a small bowl, mix together the minced garlic, kosher salt, lemon zest, pepper, and paprika.
4. Oil the chicken and rub the seasoning onto each piece. Grill on medium-high heat for 7-8 minutes per side. Let rest 4-5 minutes and then slice.
5. Mix pecans and apple slices to the marinated kale, then place the sliced chicken and Brie on top.

Grilling a Few Chops

Hello guys!

From my last post I think you guys can see how much I'm into grilling this summer! When summer finally hits New York, there's no reason not to soak up every moment in the sun, so I like to create recipes that can capture summer ingredients and cooking outdoors.

Here's another great grilling recipe that I shared with Veria TV on "The Juice" just a few days ago that will impress your man, friends, family and even just for a solo indulgent meal: Lamb Chops with a Balsamic Grenadine Reduction. Also, don't worry if you grill indoors! This recipe is also great grilled on a cast iron stove-top grill or in your handy cast iron skillet.

Ingredients:

8 lamb chops 2 garlic cloves, minced 1 Tablespoon fresh rosemary leaves, chopped Sea Salt Freshly Ground Pepper 2 ½ Tablespoons extra-virgin olive oil 1 cup balsamic vinegar ½ cup grenadine

Directions:

Season both sides of the lamb chops with salt and pepper. Combine garlic, rosemary and olive oil into a paste. Rub the paste on both sides of the lamb chops and let them marinate for at least 45 minutes in the refrigerator. Remove from the refrigerator and let the lamb chops come to room temperature.

Heat the grill on high heat. Add the lamb chops and let sear for 2 minutes. Turn the chops over cook for another 3 ½ – 4 minutes.

On high heat over the stovetop reduce the balsamic and grenadine mixture for 8-10 minutes, until consistency thickens.

Once lamb is cooked, plate and drizzle with the balsamic reduction before serving.

Hope you enjoy this one and look out for my other Veria recipes!

-Chef K