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:
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.
Combine oil, vinegar, honey, salt & pepper in a small bowl or shaker.
Top kale with chicken, edamame, red pepper, quinoa & sunflower seeds..
Pour dressing on salad and toss to combine.
Sprinkle with fresh ground pepper.
NOTES:
Kale does well in the fridge for 1-2 days even with dressing so make enough for leftovers.
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
- 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.
- Combine oil, vinegar, honey, salt & pepper in a small bowl or shaker.
- Top kale with chicken, edamame, red pepper, quinoa & sunflower seeds..
- Pour dressing on salad and toss to combine.
- Sprinkle with fresh ground pepper.
Notes
Kale does well in the fridge for 1-2 days even with dressing so make enough for leftovers.