By JJ Virgin

Grilled Chicken Salad with Apple, Kale, and Brussels Sprouts


February 14, 2024

2 servings


1 lb boneless, skinless chicken breast

½ tsp sea salt

¼ tsp ground black pepper

1 tsp garlic powder

½ tsp onion powder

1 tsp dried oregano

1 tbsp extra-virgin olive oil

4 cups kale leaves, chopped

¼ large green apple, cored and thinly sliced

½ cup brussels sprouts, thinly sliced

½ cup radishes, thinly sliced

¼ cup red onion, thinly sliced

¼ cup carrots, shredded

¼ cup pistachios, chopped


2 tbsp apple cider vinegar

1 tbsp extra-virgin olive oil

½ tsp Dijon mustard

¼ tsp sea salt

¼ tsp ground black pepper

½ tsp RxSugar allulose

1 scoop Reignite Wellness™ Collagen Peptides Powder


1Place grill pan on stove over high heat.

2While the pan is heating up, pound chicken breast with a mallet to ½-inch thickness.

3Season chicken with salt, pepper, garlic powder, onion powder, oregano, and olive oil.

4Place chicken top-side down at an angle for 3 minutes, then turn to the opposite angle (same side) for 5 minutes to create crosshatch grill marks. Flip over to the opposite side and cook on low for 5-7 minutes. Place on a plate and set aside.

5Whisk all the dressing ingredients together in a small bowl and set aside.

6Toss all the vegetables together with the pistachios and pour dressing on top. Massage dressing into the salad with your hands. Place grilled chicken on top and serve.

7Place leftover salad and chicken in separate airtight containers. Mix in dressing when ready to consume. Salad will last for up to 4 days in the refrigerator.


Nutrition Facts

Total Fat 21g
Total Carbohydrates18g
Dietary Fiber6g