Ingredients

• 1/3 cup olive oil, plus more for oiling the grill grates
• 2 bunches black kale, leaves stripped and roughly chopped (about 8 cups)
• 1 small red onion, thinly sliced
• Zest of 1 lemon and 1 tablespoon juice
• Kosher salt and freshly ground black pepper
• One 4-ounce log fresh goat cheese, crumbled
• 8 thin chicken cutlets (about 2 pounds total)
• 1/3 cup roasted salted almonds, chopped
• Prepare an outdoor grill for medium-high heat.

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Instructions

1. Toss the oil, kale, onion, lemon zest and juice together in a large bowl until well combined. Season with salt and pepper, add the goat cheese and toss carefully so the goat cheese stays in clumps. Set aside.
2. Sprinkle the chicken generously with salt and pepper. Lightly oil the grill grates. Grill the chicken, flipping once, until lightly charred and cooked through, about 2 minutes per side. Transfer to a cutting board and slice into strips.
3. Divide the salad among 4 plates and top with the chicken and almonds.