Fried Chicken & Triple Berry Kale Salad is gluten-free and loaded with great nutrition and packed with leafy kale, sweet berries, creamy avocado, crunchy almonds, smoky bacon and buttery Gorgonzola. A homemade Triple Berry Balsamic Vinaigrette finishes off this tasty lunch or dinner treat!
Friends, I’d like to welcome Felesha again from the Say Grace blog. Today she’s cooked us up something real good. If you remember she recently brought us those amazing blueberry pancake bites. And this recipe looks just as tasty. Please welcome Felesha!
Hey there, Gather For Bread followers!!!
I’m back again to share another yummy dish with you this week. I’m taking a break from refined sugar and it hasn’t been easy coming up with great recipes that don’t contain it in some form. Let me tell you…I was hooked on the stuff!!! HOOKED!!! I drank it, ate it, breathed it and even dreamt of little sugarplum fairies. Newsflash!!! I haven’t given it up confections forever, I’m just making some adjustments for now as what a complete nightmare that would be!!!
LOL!!
I’ve been on a salad kick lately as I shared my Power Salad with Balsamic Chia Seed Vinaigrette earlier this week. It’s been the easiest for me to prepare without any added sugar, especially with my road travels for my 9-5. So when Melanie asked me to share this week, I knew I’d just have to share this Fried Chicken & Triple Berry Kale Salad that I’m completely in love with! I dress this salad in a triple berry red balsamic vinaigrette and it is simply THE BEST!
Everyone fell in love with this salad; hubby, stepsons, mom and dad included!!! They just couldn’t get enough of the vinaigrette, which is a balsamic base with a great trifecta of juicy strawberries, blackberries and blueberries. These are some of my favorite fruits by the way!! They are lowest on the glycemic index so that works for me perfectly. See!
I’m calmer already!!!
If you can’t tell already, this Fried Chicken & Triple Berry Kale Salad is loaded with great nutrition from the leafy kale to the sweet berries to the creamy avocado and the crunchy almonds. The crispy Fried Chicken is incredibly moist and practically guiltless as it’s gluten-free and pan-fried rather than deep. Did I push the envelope a little too far there? 🙂 I also made sure to add some really fun stuff like smoky thick-cut bacon and buttery Gorgonzola which are completely optional by the way. BUT WHY would you leave out all of that yumminess anyhow????
For me… these simple changes have helped me to develop some discipline and self-control in the sugar arena. The added bonus is that I even feel a lot better too!! But maybe it’s not health {sugar and/or gluten} that has a good hold on you, maybe it’s your finances, your mind, your time, your emotions. By God’s grace, we can begin to make better choices that will bring about fulfillment and better outcomes in our lives. Say Grace and enjoy!
Recipe from Felesha at Say Grace Blog. Make sure you stop over and say hello!
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Til we meet and eat again,
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Fried Chicken & Triple Berry Kale Salad
Ingredients
- 4 boneless-skinless chicken breasts about 1.5 lbs.
- 2 c. buttermilk
- 1/2 tsp. garlic powder
- 1/2 tsp. salt
- 1/2 tsp. white pepper
- 1 c. brown rice flour
- grapeseed oil for pan frying
- 10 oz. baby kale
- 1 c. blackberries
- 1 c. sliced strawberries
- 1 c. blueberries
- 1 avocado diced
- 4 slices bacon cooked and chopped
- 4 oz. crumbled Gorgonzola
- 1 c. almond slices
Triple Berry Balsamic Vinaigrette
- 1/2 c. red balsamic vinegar
- 1 tsp. whole grain mustard
- 1 garlic clove minced
- 1/2 c. blackberries
- 1/2 c. sliced strawberries
- 1/2 c. blueberries
- 1/2 c. extra virgin olive oil
- 1/4 tsp. kosher salt
- 1/8 tsp. white pepper
Instructions
- Pound chicken breast until about a ½ inch thick and place in a sealable storage bag.
- Make the marinade by combining buttermilk, garlic powder, salt, and white pepper in a small bowl.
- Pour marinade into the storage bag over the chicken. Seal bag and massage to coat well.
- Place bag into a small bowl and place into the fridge for a minimum of 2 hours or overnight.
- When ready to fry, allow the chicken to come back up to room temperature.
- Heat a large nonstick skillet over medium-high heat with just enough grapeseed oil to coat the bottom.
- Dredge the coated chicken on both sides in the brown rice flour. Add the breasts to the oil and pan fry for about four minutes on each side or until cooked through and golden brown. You may need to do a couple batches.
- Remove from the skillet, slice and keep warm.
- While the chicken is frying, make the vinaigrette by combining the balsamic vinegar, mustard, garlic, berries, salt and pepper in a blender. Blend well and then stream in the olive oil through the shoot until combined. Set aside.
- Combine the kale, berries, avocado, bacon, gorgonzola, almond slices, and fried chicken slices into individual bowls. Dress with vinaigrette. Say Grace and enjoy!!
Love this gluten-free chicken? Try my Gluten-Free Creamy Lemon Chicken & Rice Noodles
Til we meet and eat again,
FOLLOW ALONG : Gather for Bread
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