I’m always searching for ways to make salad (and kale) more fun and tasty and I hit the jackpot with this one! Double whammy! When John Paul and I go out to eat, I try to recreate the foods we love at restaurants. We were recently in Southern California and enjoyed this amazing salad that I had to recreate, very simple ingredients with A LOT of flavor! I love salads that are mainly plant based with a little protein to keep me full longer. Try it out and leave a comment on my Facebook page and let me know how you enjoyed it!
2 cups of baby kale
1/4 cucumber (sliced)
1/8 red onion (sliced)
1/4 cup of cabbage (shredded)
1/4 cup of carrots (shredded)
***optional for vegans and vegetarians***
A few pieces of shredded chicken breast
2 tbsp of red wine vinegar
1 lemon (juiced)
1 tbsp of Dijon mustard
1 tbsp of extra virgin olive oil
Salt and pepper to taste
Add all salad ingredients into a bowl. In a separate bowl, whisk dressing ingredients together until emulsified then toss and mix into salad. Enjoy!