RHODY RECIPE: This

Let’s Hear it for the Greens

A hearty dinner salad uses locally sourced chicken, tangy honey mustard, and smoky mushrooms

By Liz Murray

Level up your kale game by topping

it with sweet and tangy baked honey mustard chicken breast and an earthy take on bacon: smoky roasted mushrooms. Hearty enough for dinner, this salad recipe is hassle-free, using the same ingredients to season the “bacon,” chicken, and dressing. It’s also healthy with nutrient-rich kale packed with vitamins A, K, and C, along with antioxidants.

When sourcing local meat, you can add sustainable (and flavorful) to this hearty salad’s list of benefits. Deep Roots Farm in North Scituate was founded by Katie Steere with a mission of returning to the source – the land – when it comes to livestock farming. With practices that promote healthy soil and biodiversity, pasture-raised cows, pigs, and chickens graze freely and are treated with care. Chicken breasts, whole chickens, and other protein can be purchased online for pick up or delivery. WildEarth-Farm.com

Crispy Kale Salad with Chicken and Mushroom Bacon

MUSHROOM BACON

• 2 large portobello mushrooms, sliced ¼-inch thick • 2 tsp liquid smoke • 2 tsp honey mustard • 2 Tbsp honey • 2 tsp garlic powder • 2 tsp rice vinegar (white vinegar works as well) • ¼ tsp table salt

CHICKEN SALAD

• 2 skinless chicken breasts • ¼ cup honey mustard • 1 tsp garlic powder • ¼ tsp table salt • Cracked black pepper • 3 cups loose kale, stems removed and washed • 2 Tbsp olive oil

DRESSING

• 1 Tbsp honey mustard • 1 Tbsp honey • 3 Tbsp olive oil • 1 Tbsp rice vinegar

STEPS

1. Preheat the oven to 415ºF.

2. In a medium-sized bowl, mix together the mushroom ingredients: liquid smoke, honey mustard, honey, garlic powder, rice vinegar, and table salt. Gently toss with the sliced portobello mushrooms, and spread flat over a parchment-lined baking sheet, leaving room for the chicken breasts. 3. Place chicken breasts in a bowl, and toss with the chicken salad ingredients: honey mustard, garlic powder, salt, cracked black pepper. Mix until fully coated and transfer to the parchment paper-lined baking sheet with the mushrooms. 4. Place the baking sheet in the oven and cook for about 40 minutes. Around 25 minutes in, flip the mushrooms and remove any tiny pieces that may burn. When done, remove from the oven and transfer the chicken and mushrooms. Line sheet with a new piece of parchment paper. 5. While the chicken and mushrooms are cooking, make the dressing. Combine all dressing ingredients in a mason jar and shake until combined (or whisk). 6. Toss the washed kale with olive oil. Spread evenly over new parchment-paper lined baking sheet and bake for 8-10 minutes, until the edges begin to crisp up. 7. Lay sliced chicken breasts over the crispy kale, and sprinkle with the mushroom bacon. Drizzle with the dressing and enjoy!

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