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Tropical Kale Chicken Salad with Grapefruit Vinaigrette

This paleo, Whole30 compliant tropical salad is packed with chicken, macadamia nuts, grapefruit, and toasted coconut. With a clean and delicious homemade dressing

This paleo, Whole30 compliant tropical kale chicken salad with grapefruit vinaigrette is packed with chicken, macadamia nuts, grapefruit, and toasted coconut.

Scale

Ingredients

Salad

Marinade

Grapefruit Vinaigrette

Instructions

  1. Combine the marinade ingredients and marinate the chicken breasts in the refrigerator at least 2 hours
  2. Once chicken is finished marinating, grill 4-6 minutes per side, depending on the thickness. OR bake in an oven preheated at 400 degrees for 20-25 minutes
  3. To toast the coconut chips, turn the oven to broiler at 400 degrees and spread the coconut chips (flakes will also work) on a baking sheet. Broil for a few minutes, watching closely so the coconut doesn’t burn
  4. To make the vinaigrette, place the segmented grapefruit, extra virgin olive oil, balsamic vinegar, full-fat coconut milk, and salt in a blender or mini food processor. Blend until well combined, scraping down the sides if needed. *Optional: pour the mixture through a fine mesh strainer and into a mason jar or glass container if desired
  5. Assemble the salad using the baby kale as a base, then adding the chicken breast(s), sliced cucumber, grapefruit, toasted coconut, and macadamia nuts
  6. Pour vinaigrette over the salad and serve immediately