I don’t eat wimpy salads.
I eat entree size salad-meals that have adequate protein and fat to fill me up, and tons of toppings to keep me interested.
And this is a perfect example of that.
This ain’t no frisee with shaved Parmesan and cracked black pepper salad that you’d find at a little French Bistro. This is a big, hearty salad to energize you and stand up to whatever obstacles your day may bring.
The chopped kale is strong and firm so it never gets soggy. You could actually pour the dressing over the kale in the jar and layer with the rest of the ingredients on top to make this the night before. Yes, I will do that next time. 🙂
This salad is packed with satiating protein from the chicken, healthy fats, antioxidants, fiber and tons of other nutrients from the apple, avocado and cranberries. The dressing is simple but delightful, with just the right amount of sweet and sour.
Get in my belly now.
Cranberry Chicken Kale Salad
- 2 cups chopped kale
- 1/2 cup diced cooked chicken
- 1 small apple, diced
- 1/2 avocado, diced
- 2 Tbsp. dried cranberries
- 1 Tbsp olive oil
- 1 Tbsp balsamic vinegar
- 1 Tbsp fresh lemon juice
Directions: In a quart size mason jar, layer the first 5 salad ingredients as pictured. Pack the kale down really well so everything else will fit! Drizzle with olive oil, balsamic vinegar and lemon juice. Put the lid on and give it a good shake if you can. Mine was too full to really get the dressing mixed well so I dumped it all into a big salad bowl and mixed it up. Enjoy your monster salad!
Note: As I typed this out, I realized that I could make this the night before and pour the dressing ingredients over the kale in the jar, and then layer with everything else. The kale won’t get soggy, just perfectly softened. Give it a good shake and pour into a bowl when ready to devour your non-wimpy salad.
Share your hearty salad recipes below!