Kale Salad with Roasted Brussels, Grilled Chicken, Goat Cheese, Soft Boiled Egg and Shallot Vinaigre
Makes 2 large salads
1 boneless skinless chicken breast salt & fresh pepper 1 Lb small brussel sprouts, outer leaves removed & cut in half (this will also provide enough for leftover roasted Brussels) 1 Tb olive oil salt & fresh pepper
2 large eggs 1 small shallot, diced finely 2 Tb dijon mustard 1/4 cup white wine vinegar 1/2 cup olive oil salt & fresh pepper 1 bunch Lacinato kale, washed & chopped Goat cheese, crumbled (I like the medallions from Trader Joe's, I used one for this recipe that I crumbled and divided between the two salads)
Directions: For the chicken breast, pre-heat grill to medium high heat to 375˚F and heat. Season the breast generously with salt and pepper. When the grill is hot, grill the chicken for 6-8 minutes (depending on breast thickness) on each side, then remove and let rest on a meat cutting board. Set aside to rest for 5 minutes. Slice into 1/3″ slices on the diagonal.
For the brussels, pre-heat the oven to 425˚F. Toss the brussels with the oil, and a generous pinch of salt and fresh pepper. Place on a sheet pan and roast for 16-18 minutes until nicely browned and cooked through. For the soft boiled eggs, boil a small pot of water. Once the water is at a rolling boil, carefully lower the eggs down into the water. Boil the eggs for exactly 6 minutes. Transfer the eggs immediately to an ice bath (bowl with ice water). Once the eggs are cool enough to handle, peel them gently. For the shallot vinaigrette, combine all ingredients except for the olive oil in a small bowl. While whisking, slowly drizzle in the olive oil to emulsify the dressing. You can also put all the ingredients in a mason jar and shake them vigorously. To assemble, massage the chopped kale with a few tablespoons of dressing. Place the dressed kale into 2 bowls (I like to use pasta bowls to make large salads easier to eat). Then arrange brussels, crumbled goat cheese, chicken slices, and egg around the bowls. Cut the egg in half. Dress the salad with a little more of the vinaigrette. Enjoy!