I could eat this salad for breakfast, lunch, and dinner everyday of the week, and I would be a happy woman! This thing tastes SO good! It doesn’t have a ton of ingredients, which makes it an easy meal to make, but it packs a huge punch of flavor and will completely satisfy your hunger! Perfect! My inspiration for this salad came from the following pin.
I didn’t have the ingredients needed for this salad, so I improvised, and came up with something AMAZING! I do think I will get the ingredients for the salad this pin goes to though, because, um, yum – it looks so good! But, anyway, back to what I came up with – a cooked kale and chicken autumn salad. I should note that anytime that I eat kale, I always cook it – this makes it easier on the thyroid. I don’t have thyroid issues, but I don’t want to have thyroid issues, so I just do little things here and there to prevent problems.
Okay, let’s get to this recipe! Get ready to be dazzled!
WARM CHICKEN AND KALE AUTUMN SALAD
Ingredients: 2 servings
- 1 Tbsp. olive oil
- 1 big bunch of Kale, rough stems removed, and chopped into bite size pieces
- 2 large boneless and skinless chicken breast
- 1 medium red onion, chopped into 1-2 inch strips
- 1/2 cup chopped walnuts
- 1-2 large handfuls dried cranberries (apple juice sweetened)
- 2-3 Tbsp. Apple Cider Vinegar
- 1/2 tsp. garlic powder
- 2-3 oz. soft goat cheese crumbled
- sea salt and pepper to taste
1.) Bring a large pot of water to a boil. Add your chicken breast and allow to boil for 40-50 minutes until the chicken is cooked through.
2.) While your chicken is cooking, prepare your kale and onions
3.) When the chicken is done, remove the chicken from the water, but keep the water boiling in the pan. Shred the chicken into bite size pieces with a fork and knife. Set aside.
4.) Blanch your Kale by putting it in the boiling water that you just took the chicken out of for about 1 minute, then use a sieve to drain the kale (if you do this over a container, you can save the liquid by freezing it, and use if for soups, etc. later). After you’ve drained the Kale set it aside on a dish towel.
4.) In a large frying pan, heat the olive oil over medium heat. Add the onion and cook for 5 minutes stirring continuously. Add the garlic powder and a pinch of sea salt. Cook for another 2-3 minutes stirring continuously until the onions begin to brown slightly. Add the walnuts, and vinegar. Cook for another 2 minutes, stirring continuously.
5.) Add the kale to the pan, and cook till warm (about one more minute), cooking continuously.
6.) Split the contents of the pan onto two separate plates.
7.) Top each salad with goat cheese crumbles and season with sea salt and pepper.
Now get excited for a yumtastic meal, because this will knock your socks off! Enjoy! 🙂