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Lemony Grilled Chicken & Kale Salad

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Lemony Grilled Chicken & Kale Salad

Super charge your grilled chicken breast with the power of kale! Hearty and nutritious never tasted so good. This is one of our favourite summer time meals!

PREP TIME: 40 minutes | COOKING TIME: 40 minutes | SERVING SIZE: 4


3 Fresh From The Farm Boneless, Skinless Chicken Breasts

6 tablespoons lemon juice, divided
5 tablespoons olive oil, divided
2 tablespoons grainy Dijon mustard, divided
2 cloves garlic, minced
1 1/2 tablespoons fresh rosemary, chopped
2 teaspoons honey
Salt & pepper


1/2 bunch kale, coarsely chopped, ribs and stems removed
3/4 cup fennel, thinly sliced
1/2 cup red onion, thinly sliced
4 radishes, thinly sliced
1/4 cup dried cranberries


Step 1: Place chicken breasts in a resealable plastic bag.
Step 2: Marinade: combine 1/4 cup lemon juice, 2 tablespoons olive oil, 4 teaspoons each of mustard, garlic, rosemary, 1/4 tsp each salt and pepper and toss with chicken in bag. Let marinate for at least 30 minutes in refrigerator, massaging occasionally.
Step 3: Meanwhile, place salad ingredients in a large bowl.
Step 4: Dressing: combine remaining lemon juice, olive oil, mustard, salt and pepper with honey; toss with kale and let stand in refrigerator for at least 15 minutes to soften.
Step 5: Remove chicken breasts from marinade and grill over medium-high heat for about 15 minutes, turning once, or until cooked; let stand a few minutes before slicing.
Step 6: Serve sliced chicken with salad.

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