by the Chef Marshall O'Brien Group



This salad’s great ingredients are high in flavor and brimming with nutrients. Kale is known for its anti-oxidant, anti-inflammatory and cancer preventive properties, while apples have phytonutrients that help regulate blood sugar, and chicken is a great source of lean protein.

Serves 4


  • 4 – 4 ounce chicken breasts, of similar thickness for ease of cooking
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons fresh herbs (thyme, rosemary, parsley, etc.), chopped
  • 4 cups thinly sliced baby kale, loosely packed
  • 2-3 tablespoons fresh lemon juice, about 2 small lemons
  • 2 tablespoons olive oil
  • 1 cup tart, sweet apple (such as Fuji or McIntosh), thinly sliced
  • 1/4 cup dried cranberries
  • 1/2 cup Parmesan or Pecorino Romano cheese, shredded


  • If cooking indoors, preheat oven to 400 degrees. If using grill pan, preheat the pan in the oven.
  • Marinate chicken breasts in olive oil, salt, pepper and herbs overnight or for at least 4 hours.
  • Grill chicken to internal temperature of 165 degrees, turning once, about 5-7 minutes each side.
  • Toss kale with lemon juice, olive oil, apples and cranberries; adjust taste as needed by adding lemon and olive oil and let sit for 10 minutes.
  • Serve sliced chicken breast on top of salad and garnish with cheese.

The Chef Marshall O’Brien Group is a dedicated assembly of professionals based in Minneapolis, Minnesota, committed to the goal of using nutrition to get kids and families to lead happier, healthier lives.