Chicken Kale Salad

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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.

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)

Baked Chicken Breast recipe:

4 boneless, skinless chicken breasts

2 T extra virgin olive oil

1 t kosher salt

1/2 t black pepper

1/2 t garlic powder

1/2 t onion powder

1/2 t chili powder

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.

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!