Kale and chicken salad with toasted almonds and garlicky dressing

One Sunday afternoon, Pat and I were hungry for lunch. We didn’t feel like going to the store and wanted to use up some leftovers and food we had on hand. We didn’t know we would make the best kale salad we’ve ever made that day (and Pat doesn’t even like kale!). I think what makes this salad so good is the dressing and the warm toasted almonds. The garlic really ties everything together in the most pleasing way, along with the crunch and delicate flavor of the toasted almonds – yum. We had a chicken thigh left over from another dish we made, an oven baked chicken thigh seasoned with salt, pepper, cumin and oregano. You could use any chicken you have on hand though. Whip this together for a quick and healthy lunch! IMG_9870

Kale and chicken salad with toasted almonds and garlicky dressing

Prep time: 15 minutes 
Serves: 2 as a main

For the salad:

1 bunch dino kale, cut into ribbons
2 handfuls cherry or grape tomatoes, halved
2 handfuls raw almonds
1/3 cup feta cheese, crumbled
1 grilled chicken thigh, diced

For the dressing:

2 tbsp olive oil
1 tbsp flax seed oil
1.5 tbsp honey
1 tbsp dijon mustard
2 tbsp apple cider vinegar
1 clove garlic, very minced
Salt and pepper

Toast the almonds in the toaster oven for about 7 minutes. Toss all the ingredients for the salad in a large bowl. Whisk the dressing ingredients together until fully incorporated. Toss the dressing with the salad.


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