Heather is a mom to three kids, who all love to cook! Together, they are the Kids in the Kitchen with Girl and Her Kitchen, creating food and recipes the whole family will love!
Ok, so maybe the kids aren’t in the kitchen on this one.
Let’s face it, we have probably just sent them back to school and we adults are craving some, well, alone time. We just want to eat our lunch by ourselves. Whether it’s nap time at home for the littles, or a lunch break at work, this is a grown-up salad to enjoy without the kids wanting a bite. If you are at home with the kids and your kids love kale, well, then you better just hide. You won’t want to share this salad.
Many of us start the new year trying to get healthier: make better food choices, eat more vegetables…the list goes on and on. This salad can help you meet those goals, and it might be the most delicious salad you ever had.
Have you not boarded the kale train yet? I understand that many of you might be skeptical that I am using “kale” and “delicious” in the same post, but trust me on this one. It really is so good and easy to make. Plus, this is a great one to pack for work because kale, unlike lettuce, loves sitting in dressing for awhile. It actually helps the texture of it to become more tender. If you like the original texture of kale, then go ahead and keep the dressing separate until you are ready to eat.
The fresh crunch of kale, paired with a sweet pop of golden raisins will surprise you with flavor. The pecan parmesan topping is a must, and the cider vinaigrette dressing pulls the flavors together wonderfully. Adding grilled chicken to the mix amps up the hearty factor and keeps you feeling satisfied long after lunch is over.
You won’t even miss the rich foods of the holidays when you make this salad for yourself. You might just become kale’s biggest fan.
1 bunch of kale, stemmed and finely chopped
1 cucumber, sliced and quartered
2 tbsp golden raisins (Feel free to sub in your favorite dried fruit if raisins aren’t your thing, I used cranberries in the picture above.)
2 tbsp finely chopped pecans
1 tbsp fresh parmigianno reggiano
1 tsp olive oil
1/4 tsp salt
4 tbsp cider vinaigrette dressing (see link for directions)
4 oz grilled chicken, slightly chilled
Once the kale is chopped, place in bowl and lightly massage leaves with clean hands. (This will tenderize it). Add raisins. In a small bowl, mix pecans, parmesan, olive oil and salt. Set aside. Add in the chicken and toss the salad with the dressing. Sprinkle on pecan topping and serve. Store leftovers in the fridge for up to one day.
Looking for more great recipes? Check out Girl and Her Kitchen to find other salad recipes and so much more!