Chicken and Kale Salad

Step 1

Preheat oven to 425°F. Cut the 1 head cauliflower into small florets, toss with 1 tbsp olive oil and a pinch of salt, spread on a baking sheet.

Step 2

Roast cauliflower for 20-25 minutes until golden and tender, stirring once halfway. Meanwhile, season the 2 chicken breasts with salt and pepper.

Step 3

Heat 1 tbsp olive oil in a skillet over medium-high. Cook chicken 6-7 minutes per side until golden and cooked through (no pink inside). Rest 5 minutes, then slice.

Step 4

Strip the kale leaves from stems, tear into bite-size pieces, and place in a large bowl. Add 1 tbsp olive oil and massage kale for 1-2 minutes until softened.

Step 5

Halve the 1 cup cherry tomatoes. Add to the bowl with the roasted cauliflower and sliced chicken.

Step 6

Zest and juice the 1 lemon, whisk with remaining 1 tbsp olive oil, salt, and pepper. Pour over salad, toss well, and serve.

Step 7

Let the salad sit 5 minutes before serving so the kale absorbs the dressing.