So the other day I took a picture of my kale that is growing in my garden. Because of the awesome weather the kale has been growing so well.
The only problem was that I didn't know what else to do with it besides green juice. And since I am the ONLY person in my house who will eat it, I needed to make something easy tonight that would just be for me (and wouldn't take a long time to make).
So I looked in the 21 Day Fix Fixate Cookbook. That book has been GOLD for me. Everything I have made in that cookbook has been awesome. And I love that it tells me the containers it uses for the meal. You can order a copy of this cookbook HERE.
I LOVED this salad. I didn't make the croutons, only because I was also making chili for the girls at the same time and I could only multi task so much! And since my husband didn't eat the other portion, I get to eat it tomorrow for leftovers! Yeah!!!!! So yummy and I don't need to cook. Double bonus!
Here is the recipe below:
Toasted Kale Salad with Lemon Dijon Salad dressing
1 slice whole grain bread cut into 1 inch cubes (for croutons)
1 tsp. olive oil
1 pinch sea salt
1 pinch ground black pepper
1 chicken breast, skinless cut into strips
1/4 tsp. chill powder
1 bunch kale torn into large pieces
1 tsp. finely chopped lemon peel (for garnish, optional)
~1 large egg yolk pasteurized
1 TBSP Dijon mustard
1/4 tsp sea salt
1/2 tsp ground black pepper
4 TSBP lemon juice
1 1/2 tsp. lemon peel
1/4 olive oil
1. preheat oven to 450F
2. line a baking sheet with aluminum foil
3. combine bread, oil, salt and pepper in a bowl and toss to coat. Bake for 10-12 minutes.
4. sprinkle chicken with chill powder
5. fry chicken in frying pan over medium high heat
6. cook chicken for 6-8 minutes until chicken is cooked. Remove chicken from the pan and keep warm
7. Add kale to the pan, cook over high heat for 4-5 minutes. Cook until the kale is crispy and cooked.
8. Divide kale and chicken between 2 plates. Top with chicken and croutons.
9. Drizzle with dressing.
Enjoy!
Kristin
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