Kale Grilled Chicken Salad

INGREDIENTS:

• 2 cups chopped Kale

• Grilled Chicken, chopped

• ¼ cup edamame, cooked

• Roasted red peppers, chopped

• 1/4 cup cooked quinoa

• Handful or raw or sprouted sunflower seeds

• 1 Tbsp Olive Oil

• 1 Tbsp Apple Cider Vinegar

• ½ tsp of honey

• Salt & pepper

• Fresh ground pepper

• Optional: fresh lemon juice

INSTRUCTIONS:

1. Drizzle small amount of olive oil on kale and massage the leaves with your hands.  Let sit for a few minutes so leaves soften and turn bright green.  Can also add fresh lemon juice.

2. Combine oil, vinegar, honey, salt & pepper in a small bowl or shaker.

3. Top kale with chicken, edamame, red pepper, quinoa & sunflower seeds..

4. Pour dressing on salad and toss to combine.

5. Sprinkle with fresh ground pepper.

NOTES:

Kale does well in the fridge for 1-2 days even with dressing so make enough for leftovers.