Ingredients
The following ingredients have 2 Servings
- 4 cups packed chopped kale ((rib removed))
- 2 cups leftover cooked chicken, cut into bite size chunks
- 1 cup leftover cooked quinoa
- 1/2 cup dried cranberries
- 1/2 cup dry roasted cashews
- 1 gala apple (diced*)
- 1 green onion (finely chopped)
- the juice of 1/2 lemon
- 2 tbsp extra-virgin olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp unpasteurized honey
- 1 tsp finely chopped fresh rosemary leaves
- 1/2 tsp salt (I use Himalayan salt)
- 1/2 tsp ground black pepper
Instruction
- In a small bowl or measuring cup, vigorously whisk all the ingredients for the vinaigrette and then pour it over the chopped kale. Massage the kale with that vinaigrette for 3 to 5 minutes, making sure to squeeze those kale leaves really firmly between your fingers.
- Add the rest of the salad ingredients to the bowl and toss well.
- If time permits, refrigerate the salad for about an hour to allow flavors to meld before serving.
- Leftovers will keep well for up to a couple of days in the refrigerator.
