Warm Chicken and Kale Autumn Salad

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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.

AutumnKaleSalad

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

Directions

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.

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2.) While your chicken is cooking, prepare your kale and onions

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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.

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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.

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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.

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5.) Add the kale to the pan, and cook till warm (about one more minute), cooking continuously.

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6.) Split the contents of the pan onto two separate plates.

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7.) Top each salad with goat cheese crumbles and season with sea salt and pepper.

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Now get excited for a yumtastic meal, because this will knock your socks off!  Enjoy! 🙂

 

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