Saturday, 26 April 2008

Chicken Kale Salad with Honey Mustard Vinaigrette

For the vinaigrette:
2-3 tbsp honey
2 tbsp olive oil
2 tbsp apple cider vinegar
2 tsp high quality mustard
salt and pepper to taste

For the salad:
2 boneless, skinless chicken
1 large bunch of kale, ribs
salt to taste
2 chopped apples
1/4 cup chopped walnuts
1/4 cup feta cheese crumbled

  • Season the chicken generously with salt and pepper, then cook to your desired doneness. 
  • When the chicken is done, set aside and let cool briefly while you prepare everything else.
  • For the vinaigrette, whisk all the ingredients together except for the salt and pepper, then add salt and pepper to taste at the end. 
  • Slice the ribs from the kale and chop the leaves into 1- to 2-inch pieces. Rinse well, then place in a large bowl. Sprinkle salt to taste over the leaves, then scrunch the leaves vigorously with both hands until the leaves turn a vibrant, dark green.
  • Drain any liquid from the bowl, then add the dressing and continue to massage until the dressing is evenly distributed. 
  • Chop or shred the cooled chicken breast, then add to the kale the chicken, apple, walnuts, and crumbled feta cheese.  
  • Mix thoroughly and serve.