I’ve been trying to stay healthy during the Coronavirus quarantine with meals full of vitamins, minerals and protein. Today’s Kale Chicken Salad is the perfect example.
Kale is a superfood which can be eaten in all forms – raw, cooked, baked or grilled. If you are new to leafy green foods, it is the raw form which might be a bit chewy and difficult to swallow. The trick to kale is to tenderize the leaf by massaging olive oil into the kale and letting it sit. This way the kale marinates and becomes moist.
My very rough inspo for this salad kale chicken salad is ABC Kitchen’s kale and jalapeno salad. I’ve adapted it, added chicken and avocado, but I’ve kept the essence – which is the perfectly chiffonade kale.
Kale Chicken Salad
– 1 head kale
– 1 avocado
– 3 Tbsp. pickled onions
– Park East Kosher white meat thinly pounded chicken cutlets
– Jalapenos, seeded thinly sliced (optional)
– 1 lemon, freshly squeezed
– 2 Tbsp. spicy Dijon mustard
– 1 Tbsp. EVOO
– 1 Tbsp. honey
– 1 Tsp. salt
– 1 Tsp. of black pepper
Chicken cutlet seasoning:
– 1 Tbsp. of fresh crushed garlic
– 1 Tbsp. of lemon infused olive oil
– 1 Tbsp. roasted red pepper vinegar (optional)
– 1 Tsp. salt
– 1 Tsp. lemon pepper
– 1 Tsp. paprika (optional)
Cut kale off the stock, tightly roll the kale up into a cylinder, grasp the kale tightly and julienne the rolled kale into long strips. Place all kale in mixing bowl, add olive oil, and massage onto the kale. Let sit for 10 minutes. Season the chicken cutlets and pre-heat a large sauté pan on medium high flame. Add chicken to pan when hot. Dice the avocado and chop up the pickled onions. Mix the kale dressing together. Dress the salad and toss together. Slice the chicken cutlet into 1” strips and put on top of salad.
Let me know how your Kale Chicken Salad turned out. Do you have any tips I can add next time?
Check out the entire Cooking category on my blog, I am sure you will find dozens of delicious recipes you will love.