Chicken Kale Salad
If you don’t like kale, this Chicken Kale Salad might just change all that. If you do like kale, you will love this salad. I’m always looking for things to make with grilled chicken. Because I work full time I don’t have a lot of time for dinner prep and certainly don’t have hours after work to wait for food to get ready. This salad requires very little of both. It’s is great as dinner or lunch on its own or as a side. You can prepare everything up to a few days before and then toss them all together before serving. I used my abundant supply of colorful carrots that I recently bought at the farmers market to add some sweetness and color to the salad. This salad is filling and low carb. My in-house food critic declared it delicious.
The ingredients
Slice and roast carrots
Massage the kale with olive oil
Drizzle the salad with dressing
Serve
- 10 oz kale, chopped, ribs removed
- 6 small carrots sliced thin
- 4 tablespoons olive oil
- ½ teaspoon turmeric
- ½ teaspoon cumin
- ½ teaspoon salt
- 1 lb grilled or roasted chicken breast sliced
- Tahini dressing
- Massage kale with 2 tablespoons of olive oil and set aside
- Toss carrots with 2 tablespoons olive oil, salt, turmeric and cumin and roast at 400 for ½ hour
- Let carrots cool for 10 minutes and then toss with chicken and kale
- Drizzle salad with tahini
- 1 cup tahini paste
- ½ cup water ( add more if necessary)
- Juice of one lemon
- 1 clove garlic minced
- 1 tsp salt
- ½ tsp cumin
- Add all ingredients to a food processor
- Mix until smooth
- Refrigerate
Delicous and even good leftover!
Perfect! Good way to get that kale in 🙂