Wednesday, March 29, 2017

Strawberry Chicken Kale Salad with Jalapeno-Basil Vinaigrette


 Every once in a while, Josh and I crave a big, leafy green salad with lots of healthy protein on top. This salad not only looks gorgeous, but it tastes so good and is chock-full of heart-healthy fats. This is one recipe that you will want to make again in the summer to eat outside on the patio while soaking up some sunshine (I'm counting down the days!).


1. Combine the vinaigrette ingredients in a blender until smooth. 



2. Place the kale in a large bowl and drizzle with half of the vinaigrette. Massage with your (clean!) hands for 1 minute, or until the kale breaks down slightly. 



3. Transfer the kale to a serving platter and top with the remaining salad ingredients. Serve the remaining dressing on the side. 



Strawberry Chicken Kale Salad with Jalapeno-Basil Vinaigrette
Serves 4

All you need:
Vinaigrette
1/4 cup olive oil
1 shallot, chopped
2 jalapenos, seeded and chopped
5 fresh basil leaves
2 teaspoons rice vinegar
Zest and juice of 1 large lime
2 teaspoons honey
1/4 teaspoon salt
1/4 teaspoon pepper 

Salad
1 large bunch kale, stemmed and thinly sliced 
2 cooked chicken breasts, cooled and diced 
1/2 cup sliced strawberries 
1/2 red onion, thinly sliced 
1/4 cup crumbled feta cheese 
1/4 cup toasted sliced almonds 
1/4 cup toasted walnut halves 
5 fresh basil leaves, chiffonade 

All you do:
1. Combine the vinaigrette ingredients in a blender until smooth. 
2. Place the kale in a large bowl and drizzle with half of the vinaigrette. Massage with your (clean!) hands for 1 minute, or until the kale breaks down slightly. 
3. Transfer the kale to a serving platter and top with the remaining salad ingredients. Serve the remaining dressing on the side. 
 

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