Chicken & Grapes Wilted Kale Salad {Low-FODMAP friendly}


Happy Thursday everyone!

Fun (strange) fact about me… I’ve always feared salads with grapes for some reason.  Not sure why… It might be something about my bad experience with finding them as an unexpected and unwanted surprise in a chicken salad once, who knows. However, I found a few recipes for ‘detox’ salads with grapes and kale, so I decided to attempt conquering this fear. I’m happy to announce that I’m now on the ‘grapes in salads train!’ (I know you were holding your breath about my relationship with grapes in salads. lol)

Unfortunately I don’t have a picture of the salad itself since they didn’t stay on the plates long, but here’s how to make my rendition of a kale and grape ‘detox’ salad!

Chicken & Grapes Wilted Kale Salad {low-FODMAP friendly}


2 chicken breasts

4 cups red kale

1 cup sweet potato, diced

1 cup butternut squash, diced

2 servings leftover gf/df stuffing (you can opt out of this if you want.. we had some leftover so I said ‘Why not?’)

1/2 cup red grapes, halved

1 carrot, peeled & shredded

1/2 cup turkey/chicken bone broth

olive oil


lemon pepper



  1. Preheat oven to 450 degrees. Slice/Dice vegetables and grapes.
  2. Toss sweet potatoes and butternut squash in olive oil, then pour onto baking sheet.  Sprinkle lemon pepper over top.  Bake until crispy.
  3. Sprinkle cumin over chicken and cook in olive oil in a large skillet.  once chicken reaches a nice golden brown, set aside.
  4. Deglaze skillet by pouring bone broth in, scrape bottom of skillet to release flavor from cooking the chicken.  Put stuffing in skillet, cover and cook until warm.
  5. Once stuffing is reheated, remove skillet from heat.  Toss kale into same skillet, sprinkle a pinch of salt over kale and cover.  Allow kale to wilt for 5 minutes.
  6. While kale wilts, slice chicken.
  7. On a serving dish, place wilted kale, topped with shredded carrots, stuffing, and chicken.  Garnish salad with sliced grapes.

*optional: lime juice or balsamic vinegar as dressing.*

Also, if you skip over the stuffing, you can add the kale straight into the skillet with the chicken.  No deglazing or bone broth necessary.

This dish was SO DELISH! And also, it’s a good one to pop in the oven (that’s cooling down from being at 450 degrees F) while waiting on someone to come back from getting a new battery put in his car… Yeah, a dead car happened last night, on top of an overall icky day. Luckily it was only a battery!

I was happy to provide a little bit of happiness once he got back from that ordeal in the form of this meal, and wine. Lots of wine.

Until next time!



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