I just had a wonderful salad with a friend who was visiting for lunch. She brought a recipe that was originally posted in BH &G January 2014 edition. We made a few changes with delicious results. I hope you enjoy it!
3/4 pound organic boneless, skinless chicken breast, cubed
1 Tbsp. organic grapeseed oil (for chicken)
1 Tbsp. organic grapeseed oil (for dressing)
1 organic orange, peeled, sectioned, seeded and cut into small pieces
1/4 tsp. Redmond salt
1/4 C. dried organic cherries
1/4 C. organic orange juice, freshly squeezed
1/2 T. organic red wine vinegar
2 C. organic red kale leaves, torn into small pieces,
1 organic D’anjou pear, seeded and cubed
Place cherries in a small bowl with orange juice to soak, while you prepare remaining ingredients.
Season the chicken with half the salt. In large skillet, sauté cubed chicken in grapeseed oil. When cooked set aside.
Rinse and dry kale, then tear into small bite size pieces. Place in large bowl
Peel, section and seed orange. Cut into bite size pieces, place in bowl with kale.
Seed pear and cut into bite size pieces. Place in bowl with kale and orange.
Drain cherries reserving the juice for the salad dressing. Add cherries to bowl.
Add chicken to salad bowl.
Place orange juice from soaked cherries in small bowl, add grapeseed oil, red wine vinegar, remaining salt and whisk till combined.
Pour dressing over salad and gently toss to coat salad
Add a pinch or two of pecorino romano to your individual salad and enjoy!