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Meat
Easy
8 Servings
Allergens 
No Allergens specified
1 Hour, 25 Minutes
Diets
Yes, kale had its big moment in 2017, but I’m still here for it. On a Yom Tov especially, I feel like kale is least likely to wilt and does well even if it’s dressed in advance. Plus, a hearty green makes you feel good even if you’re eating heavier-than-usual foods.
4 chicken breasts
10 ounces (280 grams) kale (2 containers checked kale)
1 avocado, cubed
1/2 cup sliced cherry tomatoes
2 radishes, thinly sliced
1/2 red onion, thinly sliced
zest and juice of 2 grapefruits
1 cup Gefen Olive Oil
2 tablespoons Manischewitz Honey
2 teaspoons salt
1/2 teaspoon pepper
Place the grapefruit zest and juice in a container.
Add oil, honey, salt, and pepper. Cover and shake well until combined. Reserve about one-third of the mixture for the dressing.
Cut the chicken breasts in half in the width so you have eight thinner pieces. Place in a ziplock bag with the marinade and marinate for an hour.
Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).
Transfer the chicken to a lined baking pan and cook until cooked through, about 15 minutes.
Cool and slice into thin strips.
Strip any large stems off the kale and tear it into smaller pieces.
Dress the kale, then add cubed avocado, sliced tomatoes, sliced radishes, onion, and chicken strips.
Food and Prop Styling by Renee Muller
Photography by Moshe Wulliger
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