Description
Bright green kale and romaine, silky avocado slices and plump cherry tomatoes meet tender chicken strips and crunchy almonds, all coated in a lively lemon-olive oil dressing for a refreshing, hearty salad.
Ingredients
- 2 cups kale
- 1 head romaine lettuce
- 1 avocado
- 1 cup cherry tomatoes
- 1 cucumber
- 1 carrot
- 200 g grilled chicken breast
- 2 tablespoons sliced almonds
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
- Rinse and dry kale and romaine lettuce then chop into bite sized pieces
- Place chopped kale in a large bowl and drizzle with half the olive oil then massage for two minutes
- Slice avocado cherry tomatoes cucumber and carrot then add them to the bowl with romaine lettuce
- Slice the grilled chicken breast into strips and add to the salad bowl
- Sprinkle sliced almonds over the salad
- Whisk remaining olive oil lemon juice salt and black pepper in a small bowl to make the dressing
- Pour dressing over salad and toss gently until evenly coated
- Serve immediately
Notes
- For a vegetarian version replace chicken with chickpeas or tofu
- Massage the kale well to soften its texture and reduce bitterness
- Dressing can be made ahead and stored in the refrigerator for up to two days
- Best served fresh for maximum crispness