Tropical Kale Chicken Salad with Grapefruit Vinaigrette
This paleo, Whole30 compliant tropical kale chicken salad with grapefruit vinaigrette is packed with chicken, macadamia nuts, grapefruit, and toasted coconut.
- Yield: 2-4 servings 1x
Scale
Ingredients
Salad
- 6 cups baby kale (or greens of choice)
- 1–2 chicken breasts
- 1 large cucumber, sliced
- 1/4 cup unsweetened coconut flakes, toasted
- 1/4 cup macadamia nuts
- 1/2 cup segmented, chopped Winter Sweetz grapefruit
Marinade
- 1 Winter Sweetz grapefruit, segmented
- 2 tablespoons balsamic vinegar
- 2 tablespoons extra virgin olive oil
Grapefruit Vinaigrette
- 1 Winter Sweetz grapefruit
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon balsamic vinegar
- 2 tablespoons full-fat coconut milk
- dash of salt
Instructions
- Combine the marinade ingredients and marinate the chicken breasts in the refrigerator at least 2 hours
- 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
- 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
- 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
- Assemble the salad using the baby kale as a base, then adding the chicken breast(s), sliced cucumber, grapefruit, toasted coconut, and macadamia nuts
- Pour vinaigrette over the salad and serve immediately