Grilled Chicken + Asian Kale Salad

Grilled Chicken Kabobs


  • 4 boneless chicken breasts (can substitute thighs), cut into chunks

  • kosher salt/pepper

  • metal or wooden skewers

For the Marinade

  • 1 can coconut milk

  • 2 tablespoons paprika

  • 1/2 teaspoon ground cinnamon

  • 1/2 teaspoon nutmeg

  • 1 teaspoon dried oregano

  • 3 garlic cloves, minced

  • 1/2 teaspoon crushed red pepper

  • 1 lemon, zest and juice


  1. Cut chicken into cubes or chunks. Season with salt and pepper.
  2. In a bowl, combine all of the ingredients for the marinade and mix well. Add the chicken, cover, place in refrigerator and marinate for at least one hour. (I wouldn't suggest marinating overnight.) 
  3. If using wooden skewers, soak them in water while the chicken marinates. 
  4. Place the marinated chicken on the skewers. You should have around eight skewers. 
  5. Heat grill and spray with non-stick spray or brush with olive oil. Cook skewers for 12-15 minutes, turning throughout to ensure all sides are fully cooked. 

Asian Kale Salad 


  • 3 cups kale, finely chopped

  • 2 cups broccoli, finely chopped

  • 1 cups purple cabbage, sliced thin

  • 4 radishes, sliced thin

  • 6 to 8 baby carrots, cut into matchsticks

  • 6 large Brussels sprouts, sliced thin

  • 1/2 to 3/4 cup dried cherries

  • 3/4 cup sliced almonds, toasted

Asian Dressing

  • 4 tablespoons low-sodium soy sauce

  • 3/4 cups light olive oil

  • 5 tablespoons rice wine vinegar

  • 1 1/2 tablespoons sesame oil

  • 1 clove garlic, minced

  • 3 tablespoons orange blossom honey

  • 1 tablespoon fresh ginger, grated

  • 1 1/2 teaspoons dijon mustard

  • 1/2 teaspoon crushed red pepper


  1. Chop all veggies to above recommendations.
  2. Heat a non-stick pan to just under medium-high. Toast sliced almonds. (This will happen very quickly!)
  3. In a small bowl, whisk all of the ingredients for the Asian dressing.
  4. Dress the salad and serve with your grilled chicken kabobs. 

For more great recipes, check out

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