Chopped Kale Salad with Chicken and Apples
If you're craving something packed with veggies, this Chopped Kale Salad with Chicken and Apples is tossed with tangy lemon vinaigrette to give you an easy, tasty meal!
Servings: 2 salads
Ingredients
For the dressing:
- 1 tablespoon champagne vinegar
- 1 teaspoon agave
- 3 tablespoons fresh lemon juice
- 1 tablespoon extra-virgin olive oil
For the salad:
- ¼ cup sliced almonds
- 1 bunch kale chopped into bite-sized pieces
- ⅓ cup chopped red or yellow pepper
- ¼ cup chopped red onion
- 1 gala or another red apple chopped
- 4 ounces cooked chopped chicken
- 2 tablespoons cilantro leaves chopped
- 1 tablespoon fresh lemon juice
- 1 avocado diced
Instructions
- Make the dressing. To make the dressing combine the vinegar, agave and lemon juice in a small jar or bowl. Mix well. Add the olive oil and mix again. Set aside until ready to serve the salad.
- Toast the almonds. Add almonds to a non-stick pan and heat over medium-low heat. Toast for 6-8 minutes. Watch the almonds closely to be sure they don't start to burn. Remove from heat and let cool.
- Massage the kale. Add the chopped kale to a medium mixing bowl and add about a tablespoon of the dressing.Then get your hands dirty and massage the kale. I'd describe this as a cross between kneading bread and tossing a salad. You'll do this for 2-3 minutes until the leaves begin to soften and become a little darker and shinier.
- Serve. Divide the kale between two salad bowls. Top with onion, pepper, apple and chicken. Add the cilantro and lemon juice. Toss to coat. Add the avocado and the dressing. Gently toss again. Sprinkle with toasted almonds and serve.