Why should I massage the kale?

Massaging kale helps break down its fibrous texture, making it softer and easier to digest. It also reduces bitterness, bringing out a mild sweetness that enhances the overall flavor of the salad. Just a minute or two of gently rubbing the leaves with oil or dressing can transform them from tough to tender.

Can I make the vinaigrette ahead of time?

Yes, you can! The grapefruit vinaigrette can be made up to three days in advance. Store it in an airtight container in the refrigerator. Shake or stir well before using, especially if ingredients have separated. Pre-making the dressing allows the flavors to meld beautifully.

What types of grapefruit can I use?

Ruby Red grapefruit is the most balanced choice — sweet with just the right hint of tartness. Pink grapefruit adds great color and a mild citrus bite. If you prefer something sharper, White grapefruit offers a bolder tang. You can even blend different types for a layered flavor.

What else can I substitute in the salad or dressing?

This salad is highly adaptable. Swap macadamia nuts with almonds or cashews, use orange instead of grapefruit, or replace coconut milk with almond yogurt for the vinaigrette. Even the chicken can be substituted with tofu or tempeh for a plant-based option, making it flexible for different diets.

Tropical Kale Chicken Salad with Grapefruit Vinaigrette

Description

Tropical Kale Chicken Salad with Grapefruit Vinaigrette is vibrant, flavorful, and easy. A refreshing meal packed with protein and citrus zing.

Ingredients

Salad:
- 6 cups baby kale or mixed greens
- 1–2 boneless, skinless chicken breasts
- 1 large cucumber, thinly sliced
- 1/4 cup unsweetened coconut flakes, toasted
- 1/4 cup macadamia nuts
- 1/2 cup chopped grapefruit segments
Marinade:
- Segments from 1 grapefruit
- 2 tablespoons balsamic vinegar
- 2 tablespoons extra virgin olive oil
Grapefruit Vinaigrette:
- Segments from 1 grapefruit
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon balsamic vinegar
- 2 tablespoons full-fat coconut milk
- Dash of salt

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Instructions

In a bowl, combine the marinade ingredients. Place chicken breasts in the mixture and refrigerate for at least 2 hours.
After marinating, grill chicken over medium heat for 4–6 minutes per side or until fully cooked. Alternatively, bake at 400°F for 20–25 minutes. Let rest before slicing.
Toast the coconut by spreading flakes on a baking sheet and broiling at 400°F for 1–3 minutes. Watch carefully to avoid burning.
Prepare the vinaigrette by blending grapefruit segments, olive oil, balsamic vinegar, coconut milk, and salt until smooth. For a smoother texture, strain the dressing.
Assemble the salad with baby kale at the base, then layer with sliced chicken, cucumber, grapefruit segments, toasted coconut, and macadamia nuts.
Drizzle the vinaigrette over the top and serve immediately.