Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place kale in large bowl and drizzle with 1 tablespoon of olive oil. https://www.foodnetwork.com/recipes/ree-drummond/chicken-kale-caesar-salad Cut into slices. In case you are wondering why I am sharing Meal #2 first, it’s because Strawberry Kale Chicken Salad was secretly my favorite. Remove the chicken and set aside while preparing the salad. Meal #2 was Strawberry Chicken Kale Salad Sandwiches and we all loved them. Grill until chicken reaches a internal temperature of 165°F. Drizzle with Strawberry Vinaigrette dressing and serve. Coat pan with cooking spray. Add chicken to pan; grill 5 minutes on each side or until done. I use this digital instant-read thermometer. Drizzle dressing over salad and toss gently. Layer the kale, avocado and strawberries in bowls. Serve immediately or let the salad sit for 10 minutes to meld the flavors. Add in remaining salad ingredients and mix. Remove chicken from marinade; discard marinade. The key to this healthy salad is chilling it before serving, which allows the kale to break down and the flavors to meld together. Lightly scrunch kale with hands to massage and soften the leaves. Slice the chicken and add to the bowls. Heat a grill pan over medium-high heat.
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