Kale Apple and Chicken Salad
Kale! Beautiful Kale!
It is especially true when referring to this gorgeous purple kale. It’s almost too pretty to eat!
Or, if you are my husband, it IS too pretty to eat so why EAT it!?!
LOVE IT? HATE IT?
Kale seems to fall into the same category of likability as cilantro … either you love it or you hate it. If you love it, you get the added bonus of it being a superfood (high nutrients and low calories). If you hate it … well, there are other superfoods.
Searching Pinterest for kale recipes will quickly give you a glimpse of how to use it:
- in salads and soups,
- paired with potatoes and bacon/sausage,
- added to smoothies and pesto, and
- stirred into pasta or rice dishes.
If you do not fall into the “love” category of kale but you want to, my best advice is:
- keep trying it with different food combinations, and
- cut it small.
It may be that the flavor or texture is just too overwhelming in big bites and the right combination of other flavors and textures will balance it for you.
An example of this kind of balance is this recipe. The mixture of fruit, nuts (especially Lori’s
Sugar and Spice Pecans), meat and veggies with a sweet and salty vinaigrette makes this one of my favorite kale meals.
KALE APPLE AND CHICKEN SALAD
Kale, Apple & Chicken Salad
- 8 slices bacon
- 3 tablespoons champagne or white wine vinegar
- 3 tablespoons maple syrup
- 1/4 teaspoon Salt
- 1/4 teaspoon pepper
- 1/2-1 cup shredded carrots
- thinly sliced red onions
- 2 cups thinly sliced kale
- 2 cups arugula
- 2 cups shredded red cabbage
- 2 cups diced cooked chicken or turkey
- 1 apple or pear
- 1/4 cups toasted pecans or walnuts see note for suggestion
- 1/4 cup dried cranberries
- Parmesan or aged cheddar cheese
- Fry bacon in a pan until crisp. Remove bacon from pan and crumble when cool; set aside. Reserve 1/4 cup of bacon drippings for vinaigrette. If you do not have enough drippings, add olive oil to reach 1/4 cup.
- Combine vinegar, maple syrup, salt and pepper in a small jar. Drizzle bacon drippings into jar, whisking until well combined. Set aside.
- Combine kale, cabbage, and arugula, shredded carrots, and red onion in large bowl. Drizzle with two tablespoons of the vinaigrette and toss into salad mixture. Fold in meat and fruit and drizzle with a little more vinaigrette, if needed. Sprinkle nuts, cheese, and bacon on top before serving.
A PLANT OF MANY TALENTS
Still in the “no” camp for kale? Remember: it is beautiful! Put it in a jar with some bright flowers and enjoy!