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Last week, we mentioned a few of Dr. Lancer’s dietary guidelines for younger-looking skin (and weight loss – he lost 60 lbs. on the Younger diet), so this week, we thought we’d share one of our Younger-approved recipes: Grilled Chicken Kale Salad. This salad is a favorite of our staff and is packed with nutrients, protein and healthy fats but free of salt, starches and dairy. Here’s how to make it:
2 tablespoons extra-virgin olive oil, plus more for brushing
1 large bunch kale, stems removed, leaves torn (about 10 cups)
3 cloves garlic, thinly sliced
freshly ground pepper, savory spices (rosemary, oregano)
2 large skinless, boneless chicken breasts (about 1 1/2 pounds)
4 cups mixed salad greens
1/2 cup cherry tomatoes, halved
1 tablespoon fresh lemon juice
Preheat the oven to 425 degrees F. Toss the tomatoes with 1/2 tablespoon olive oil on a rimmed baking sheet; spread in a single layer and roast 5 minutes. Toss the kale in a large bowl with the garlic, 1/2 tablespoon olive oil, and pepper to taste. Roast until the kale is crisp, stirring once, 15 to 20 minutes.
Meanwhile, preheat a grill or grill pan to medium and brush with olive oil. Slice the chicken breasts in half horizontally to make 4 cutlets. Coat evenly with 1/2 tablespoon olive oil and season with pepper and/or savory spices. Grill the chicken until well marked and cooked through, 2 to 4 minutes per side. Transfer to a plate.
Toss the kale, the remaining 1/2 tablespoon olive oil, the salad greens, tomatoes, lemon juice, and pepper to taste in a large bowl. Divide the chicken among plates and top with any collected juices. Serve with the kale salad.
Enjoy!
