I love this salad
with all the various flavors from the curry chicken, the sweetness of the
cranberries and the tang from the champagne vinaigrette. The different textures
rock my world too! I usually do not add dried fruits to my salads, but the mix of
protein and healthy fat made it easy for me to digest the sugar in the
cranberries.
Sexy Beast Kale
Salad with Champagne Vinaigrette
Serves: 4
Ingredients:
1 bunch of organic
kale
2-3 Tablespoons of
extra virgin olive oil
3-4 Tablespoons of
dried cranberries
2 avocados, cut in
half and sliced into bite size chunks
Celtic sea salt
Pepper
4-6 boneless,
skinless chicken thighs
Curry rub
Raw pumpkin seeds
*For
vegetarian…skip the chicken and add roasted chickpeas…yummmm!
Instructions:
1. Turn oven on to
375 degrees. Sprinkle chicken thighs with your favorite rub seasonings. I use a
delicious curry seasoning mix I make in large batches and keep in my pantry.
2. After adding
seasoning to the chicken, cook for about 15-20minutes.
3. While the
chicken is cooking, tear the leaves from the stems of kale leaves, wash and dry
thoroughly. It’s key to get those kale bits dry otherwise the olive oil will
slide right off…no good.
2. Put kale in
large bowl and drizzle 2 Tablespoons of EVO on kale.
3. Using your
hands gently breakdown and massage the leaves. Your hands will get oily and the
leaves should start to soften.
4. Distribute the
kale between 4 bowls.
5. Once chicken is
cool, add to bowls of kale.
6. Add a large
pinch of cranberries to each salad and top with avocado. Each bowl should get
the amount of ½ an avocado.
7. Sprinkle raw
pumpkin seeds.
Champagne Vinaigrette:
Recipe from: www.againstallgrain.com
Ingredients:
2 teaspoon Dijon
¼ cup champagne
vinegar
2 teaspoon fresh
squeezed lemon juice
Pinch of salt and
pepper
1 cup of olive oil
Instructions:
In a blender mix
together 1 teaspoon Dijon
*For me, I often
just add the ingredients to a mason jar and shake it for about 1-2 minutes and
it turns out great.
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