KALE CHICKEN SALAD
This recipe is inspired by a “sandwich” I once had at a Mediterranean restaurant in Charlotte. I ordered it without the bread because it sounded like it would be a really nice piece of lemon-oregano chicken, but what came out was a huge pile of chicken salad with lots of greens mixed in. I was so pleasantly surprised and delighted because that’s something I normally wouldn’t have ordered, and now I make it for myself at home. SERVES 4
PREP TIME: 10 minutes, plus 15 minutes to marinate
COOK TIME: None
2 (12.5-ounce) cans chicken
1 heaping cup shredded kale
½ cucumber, diced
¼ cup sliced Kalamata olives
¼ cup chopped tomato
¼ cup chopped fresh mint leaves
2 tablespoons Homemade Mayo (here)
2 teaspoons dried oregano
Juice of 2 lemons
Salt
Freshly ground black pepper
In a large bowl, stir well to combine the chicken, kale, cucumber, olives, tomato, mint, Homemade Mayo, oregano, and lemon juice. Season with salt and pepper, and allow the salad to marinate in the refrigerator for 10 to 15 minutes before serving.
VARIATION 1 KALE CHICKEN SALAD OVER GREENS: Although this salad is just great on its own, you can double your veggies and have it for lunch over a bed of field greens.
VARIATION 2 KALE SALMON SALAD: Use 18 ounces canned (or fresh) salmon instead of chicken to boost your omega-3 levels.
PREP TIP: If you don’t have canned chicken, just use 1 pound boneless skinless chicken breasts. Gently poach them in water by bringing them to a boil and then reducing to a simmer for about 15 minutes, and then shred them once they’ve cooled.
