Brussels Sprout & Kale Harvest Salad with Grilled Chicken

  • Prep + Cook Time
    35 Minutes
  • Servings
Where to Buy


  • 2 pounds Georges Farmers Market Boneless Skinless Chicken Breasts
  • 1 sweet potato, peeled and finely diced (about ½”)
  • 1 small butternut squash, peeled, seeded, and finely diced (about ½”)
  • 5 tablespoons olive oil, divided
  • 1 large bunch kale, stems removed, and leaves chopped
  • 1 lemon, juiced
  • 2 avocados, chopped
  • Kosher salt
  • Freshly ground black pepper
  • 1 shallot, thinly sliced and rinsed in a small colander under cold water for 1 minute to remove pungency
  • 1/3 cup dried cranberries
  • 1/3 cup roasted chopped walnuts
  • Parmigiano Reggiano, shaved


    1. Place chicken breasts, one at a time, between two pieces of plastic wrap and pound chicken so it’s a uniform ½” thickness throughout.
    2. Brush chicken with 1 tablespoon olive oil and season with Kosher salt and freshly ground black pepper.
    3. Grill until just cooked through, about 3-4 minutes side.  Let chicken rest for at least 5 minutes and then slice into bite-sized pieces.
    4. Meanwhile, preheat the oven to 425°F.  Toss sweet potato pieces with 1 tablespoon of olive oil, season with Kosher salt, and place on a foil-lined baking sheet.  Repeat with the butternut squash on a separate baking sheet.  Roast vegetables until fork tender, approximately 20 minutes.  Remove from the oven and let cool slightly.
    5. In a large mixing bowl, place the kale, lemon juice, 1 of the chopped avocados, and a big pinch of salt.  Rub and squeeze the mixture with your hands until the kale begins to wilt, about 2 minutes.  Stir in shredded brussels sprouts with 1-2 tablespoons of olive oil.
    6. Mix in grilled chicken, roasted vegetables, remaining avocado, shallot, dried cranberries, and walnuts.  Top with some Parmigiano Reggiano shavings and serve.

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