Epic Summer Salad
Ingredients:
- 2 Chicken Breasts
- 2 Bunches of Kale (any kind)
- 1 Avocado
- 1 Cucumber
- 1/2 Red Onion
- Salad Topper (I used Sprouted seed salad topper )
Seasoning for Chicken:
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Parsley
- 1 Teaspoon Paprika
- Juice of a Lemon
- Salt and Pepper to taste
- 2 Tablespoons Oil
Dressing:
- 3 Minced Garlic Cloves
- 1 Tablespoon Dijon Mustard
- Juice of a Lemon
- 4 Tablespoons Olive Oil (I used Mama Vs CBD Olive Oil)
- 3 Tablespoons Apple Cider Vinegar
- 1 Teaspoon Honey
- Pinch of Salt
- Start by seasoning the chicken and set aside.
- Start making the dressing. Mix all dressing ingredients together in a container with a lid and give it a good shake.
- Remove the stems from the kale and chop the leaves. Add to a large bowl and add half the dressing to the kale. Give the kale a nice massage and set aside.
- In a cast iron or pan with a lid, add 2 tablespoons of oil over medium heat. Add chicken to the pan and cover. Cook for about 5 to 7 minutes on each side until the chicken is fully cooked. Set the chicken on a cutting board and let sit.
- While the chicken sits. Slice the red onion, slice your cucumbers in half, and chop your avocados. Add all veggies to your kale.
- Shred or chop your chicken (however you prefer, I prefer shredding the chicken).
- Add the chicken to the salad, top with salad topper and the rest of your dressing and give it a good mix.
- Enjoy 🙂
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