• In a small bowl, whisk vinegar, mustard, sugar, black pepper and 1/2 tsp salt. While whisking, add EVOO in a thin stream. Place chicken breasts in a dish and add 3 tbsp dressing, turning to coat.

  • Heat grill or grill pan to med-high. While grill heats, cut soppressata into thin strips and cook in a small skillet until crisp, 5 min. Add chicken to grill and cover. Grill 9 to 12 min, until cooked through, turning once. Remove to a cutting board and cut into cubes.

  • On a large platter, toss kale with 1/4 cup dressing. Over kale, scatter eggs, tomatoes wedges, and mozzarella. Sprinkle tomatoes and eggs with 1/8 tsp salt and serve salad with remaining dressing.

Salad Smarts

  • Store-bought marinated cheese adds flavor without effort.

  • Using triple-washed baby kale shaves at least 10 min off your prep time.

  • Buying pre-cooked eggs is easiest if you're short on time, but an Instant Pot can get you home-cooked eggs in mere minutes. Click here to see how.

Nutrition Facts

541 calories; 34 g total fat; 971 mg sodium. 7 g carbohydrates; 50 g protein;