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–+ servings

Fried Chicken & Triple Berry Kale Salad

Felesha Bell
This gluten-free Fried Chicken & Triple Berry Kale Salad is 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!
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Prep Time 2 hours 5 minutes
Cook Time 8 minutes
Total Time 2 hours 13 minutes
Course Salad
Servings 4

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!!
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