Toasted Kale Salad
People may think kale is too tough or chewy, but unlike some of the most hearty greens, kale is actually not all that difficult to prepare and doesn’t require a ton of boiling to be palatable.
A light toasting in a heavy skillet will it break down just enough to maintain a bit of crunch. It really just comes down to having a collection of healthy, achievable recipes at the ready to broaden your repertoire and ease the mind.
1 large egg
1 Tbsp Dijon mustard, gluten-free
1/4 Himalayan sea salt
1/2 tsp black pepper
4 Tbsp of fresh lemon juice
1 1/2 tsp finely chopped lemon peel
1/4 cup extra-virgin olive oil
Preheat over to 450 degrees F.
Line a baking sheet with aluminum foil.
Combine bread, oil, salt, and pepper in medium bowl; toss until well blended. Place on prepared baking sheet. Bake for 10-12 minutes or until croutons are toasted and crunchy.
Sprinkle chicken with chili powder. Set aside.
Heat large non-stick skillet over medium-high heat.
Add chicken; cook, stirring frequently, for 6 to 8 minutes, or until chicken is no longer pink in the middle, and is blackened on the outside. Remove chicken from pan. Keep warm.
Add kale to skillet; cook over high heat, for 4 to 5 minutes, turning once, or until kale is crispy and lightly charred.
Evenly divide kale between two serving plates; top with chicken and croutons.
Drizzle evenly with Lemon Dijon Salad Dressing. Evening top with lemon peel (if desired).
210 calories, 10g fat, 17g carbohydrates, 16g protein, 3g fiber, 0g sugar
2 green, 1/2 red, 1/2 orange, 1/2 yellow, 1/2 tsp