Rosemary/Thyme Grilled Chicken with Walnut Dijon Kale Salad

Directions

1. Marinate chicken breasts in lemon juice, “good” olive oil (my inner Barefoot Contessa couldn’t help herself), rosemary, thyme, salt + pepper for 1 hour.
2. Wash Kale thoroughly. Drain and pat dry. Place in a bowl and drizzle with olive oil.
3. Using your loving hands, message the olive oil into the Kale.
4. It may seem strange but a 5 minute spa treatment can do wonders for this nutritious green. You’ll be amazed to see how the gentle rubdown will transform the kale from a tough and bitter leaf to sweet silky sensation.
5. If you practiced your mindfulness for the day, you’ll notice a change in darkening of color and texture as you message your soon to be delicious salad.
6. Maybe someone else has melted and turned sweet into your hands before, but if not Kale will not disappoint. Anywho, this is how you make eating raw Kale a more pleasant experience. Don’t forget to remove the tough stems and only message the leafy part.
7. In a separate bowl for the dressing: Whisk together half of the olive oil, Dijon mustard, juice of 1 lemon, salt + pepper and thyme.
8. This simply elegant dressing will compliment the chicken well.
9. Drizzle the oil into the rest of the ingredients as you whisk. Don’t add all of it at once.
10. Add the walnuts to your salad and voila! This elegant and delicious salad is done!
11. Grill chicken breasts on a stove top grill or outdoor grill and serve right on top of the salad.