On weekdays, I get home from work and I’m totally exhausted. Don’t ask me what’s so entirely exhausting about sitting at a desk and staring at a computer screen from 9-5, but I just want to plop on the couch after all that. Yet, I still want to fill my belly with a nutritious meal- something easy and simple. Plus, if I do it right- sometimes it’ll even give me a second wind for the day!
Today I wanted to share with you a super simple kale salad with lemon vinaigrette and True Story Foods Organic Thick Cut Oven Roasted Chicken Breast. It’s a five minute meal packed with fiber and protein. Now I will warn you that although simple and quick, it does require getting really cozy with your kale. We’re going to massage some kale. Never thought you’d come home from work and continue as a masseuse, did you? It can be quite fun if you let it- like finger painting. Massaging kale with your hands a bit takes the bitter edge off, and makes the leafy greens tender enough to eat without cooking.
To massage your kale, remove the stems and tear leaves into small, bite-size pieces. When your bowl is full of greens, add a pinch of salt and a teaspoon of olive oil. Get your hands in there and move it all around, lather your leaves in oil and keep massaging for 2-3 minutes. Now you’re ready to add the rest of your salad goods!
KALE SALAD WITH LEMON VINAIGRETTE & ROASTED CHICKEN
Prep time: 15 minutes
For the salad:
1 bunch of kale, massaged
½ tsp olive oil
¼ c grated parmesan cheese
¼ c almonds
For the dressing:
½ lemon, juiced
2 tbsp olive oil
1 clove garlic, minced
1 tsp Dijon mustard
A sprinkle of pink Himalayan salt
- Massage kale with olive oil. Rip them apart into bite size pieces.
- Combine dressing ingredients in a small bowl and whisk to combine.
- Drizzle dressing over kale, sprinkle with fresh parmesan cheese, almonds and chicken. Toss to combine.