Recipes Salads & Sandwiches

Chicken Kale Salad

June 3, 2016
Chicken Kale Salad

I never really hopped on the kale bandwagon, even though my husband grows some kale. But he grows the bigger variety that isn’t conducive for salads.  However, my favorite salad in all of Houston is the Super Food Bowl at Adair Kitchen. But in order to keep from embarrassing myself (and going broke) by getting their salad every day, I wanted to see if I could make one similar at home. It is pretty close and is so yummy.

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Chicken Kale Salad
Chicken Kale Salad
Servings
Ingredients
  • 4 baked chicken breast recipe at bottom
  • Trader Joe's Organic Brown Rice
  • Trader Joe's small cut kale in a bag
  • Chopped tomatoes
  • Slivered almonds
  • Sliced cucumbers
  • Sliced avocado
  • Chopped purple onion
  • Dressing of choice I typically use a raspberry vinaigrette
Servings
Ingredients
  • 4 baked chicken breast recipe at bottom
  • Trader Joe's Organic Brown Rice
  • Trader Joe's small cut kale in a bag
  • Chopped tomatoes
  • Slivered almonds
  • Sliced cucumbers
  • Sliced avocado
  • Chopped purple onion
  • Dressing of choice I typically use a raspberry vinaigrette
Chicken Kale Salad
Instructions
  1. Preheat oven to 450. Pound chicken breast lightly, if desired. Pour olive oil in a 13" x 9" baking dish. Lightly dredge the chicken through to coat it, then place chicken side by side in the dish. In a small bowl, mix together the spices and sprinkle the seasoning mixture over both sides of the chicken and rub in with your hands. Bake 15-20 minutes, until juices are clear. Cover with foil and allow to rest 5-10 minutes while the juices settle before slicing.
  2. Microwave the brown rice according to the package. As you are adding kale to your salad bowl, make sure you are taking out the real tough parts. Add desired amount of brown rice on top of the kale and continue adding the ingredients. Toss with your favorite salad dressing. Enjoy!

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