Remove chicken from marinade; discard marinade. Coat pan with cooking spray. Cut into slices. Slice the chicken and add to the bowls. Remove the chicken and set aside while preparing the salad. Heat a grill pan over medium-high heat. In case you are wondering why I am sharing Meal #2 first, it’s because Strawberry Kale Chicken Salad was secretly my favorite. Add chicken to pan; grill 5 minutes on each side or until done. Add in remaining salad ingredients and mix. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place kale in large bowl and drizzle with 1 tablespoon of olive oil. I use this digital instant-read thermometer. Serve immediately or let the salad sit for 10 minutes to meld the flavors. Meal #2 was Strawberry Chicken Kale Salad Sandwiches and we all loved them. The key to this healthy salad is chilling it before serving, which allows the kale to break down and the flavors to meld together. Drizzle with Strawberry Vinaigrette dressing and serve. Lightly scrunch kale with hands to massage and soften the leaves. https://www.foodnetwork.com/recipes/ree-drummond/chicken-kale-caesar-salad Layer the kale, avocado and strawberries in bowls. Drizzle dressing over salad and toss gently. Grill until chicken reaches a internal temperature of 165°F.

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