Creamy Chicken Kale Salad
I have to be honest...I'm not a huge "salad person"....but kale salad is something I can get into on a regular basis! First of all, kale doesn't wilt as quickly as a traditional spinach and iceberg lettuce-type salad. It stays strong even after being covered in salad dressing and thrown in the fridge overnight (that's my kind of salad! So easy!). Because this salad is so robust, it makes it a really good one to bring to potlucks and family holidays. It's so tasty and the texture is phenomenal.
This salad is really great because it truly encompasses everything you might need in a meal. It has your green leafy veggies (kale), protein (chicken and anchovies), high-quality fats (avocado and olive oil), and even a carb source (granny smith apples). You can certainly add more veggies and fruit to this salad, but this recipe is a pretty good start.
What's so good about kale?
Kale is one of those nutrient-dense foods. In fact, the reason I made this particular salad this week is because I've been having trouble with restless legs at night lately and my midwife suggested increasing my leafy green intake. Why? Leafy greens are generally packed full of vitamins and nutrients that may help to alleviate pesky symptoms like restless legs. To be fair, I already take a daily regimen of vitamins but needed some extra nutrients and was able to add those through my diet.
Kale is high in several vitamins including vitamin A, vitamin K, vitamin C, calcium, copper, magnesium, and manganese. Other nutrient-dense ingredients included in this recipe are olive oil, avocados, and anchovies.
Want to learn a little more about the health benefits of kale?
*I am not a dietician and nothing in this blog should be used as medical advice. You should always consult with your healthcare professionals.
Creamy Chicken Kale Salad
Ingredients for salad:
12 oz. bag of chopped kale (or fresh from the farm!)
1 small red onion thinly sliced
fully cooked chicken slices
1-2 sliced granny smith apples
Ingredients for dressing:
3/4 cup olive oil
1/8 cup apple cider vinegar
juice from 2 lemons
1 soft avocado
1 tbsp honey
10 salted (canned or bottled) anchovy slices
1 tsp garlic powder
2 tsp salt
Instructions:
Place all the ingredients for the salad in a large bowl.
In a high-powered blender or food processor, add all of the ingredients for the dressing a blend them together.
Mix the salad ingredients with the dressing so that the kale is completely covered in dressing.
Let the salad sit, covered in dressing, for at least an hour before serving (this softens the kale).
Serve and enjoy!