ROCKY® Free Range Boneless Skinless Chicken Breast Filets
5 tbsp olive oil
bunches kale, washed, stems removed and sliced thin
1 tbsp shallots, chopped
1 tsp honey
1/2 tsp kosher salt
1/4 tsp red pepper flakes
1/3 cup slivered almonds, toasted
dates, pitted and chopped
radish, washed and sliced thin
3 oz  block chevre (goat) cheese, placed in freezer to grate over salad for garnish


1 Preheat grill on medium heat for 20 minutes. Brush chicken evenly with oil and season with salt and pepper. Place the chicken breasts evenly over the hot grill. Turn each chicken breast 90° after 3 minutes, then flip over after another 3 minutes. Turn 90° after 3 minutes, then after another 3 minutes check temperature. Once chicken breast reaches 165° internal temperature remove from heat and let rest 5 minutes. Slice chicken thin then tent with aluminum foil to keep warm.
2 In a bowl, whisk together juice, shallot, honey, salt and red pepper flakes. Add kale and toss to coat. Let sit 15-20 minutes. Mix in oil and marinate in the refrigerator for at least 2 hours or up to a day. In a dry pan, over medium heat, toast almonds, tossing constantly just until they start to brown, 1-2 minutes. Add toasted almonds, dates, and radish to the marinated kale, toss together, divide evenly on 4 plates. Shingle some sliced chicken over the salad, grate the frozen goat cheese over the chicken and salad. Enjoy!


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