Here’s just another variation, using the currently popular, nutritional powerhouse, kale. When your doctor says “eat more leafy green vegetables,” she’s not talking about iceberg lettuce – she’s talking about kale.
In this salad, you can chop in just about as much leafy, green kale as you want. But, I kept it to just enough to add some nutrition without it turning the salad green. The kale tastes just fine, mild and a little bit like cabbage. Add some sliced green onion, diced celery, a couple of dashes of Tabasco, salt and dressing and you’ll be happy to have it for lunch – maybe even two days in a row.
Chicken and Kale Salad
Two cups cold, cooked chicken (cut in rough dice)1 6-inch rib celery
1 tablespoon minced chive or onion
2-3 medium sized leaves of kale, washed and patted dry
1 tablespoon minced pickle (your favorite)
1/4 teaspoon Dijon mustard
2 tablespoon sour cream
1 tablespoons mayonnaise
3-4 shakes of Tabasco sauce
Salt, to taste
White pepper, to taste
Put the chicken, celery, chive or onion, kale leaves and pickle into the bowl of a food processor. Pulse until you get just the consistency you want — be careful not to get it too fine.
In a small bowl, stir together the mustard, mayonnaise and Tabasco sauce.
Take the chopped chicken mix from the food processor and put in a bowl. Add the mayonnaise mixture, season to taste with the salt and pepper, and blend gently but thoroughly.
Serve as a salad or sandwich, put it in a wrap, or eat with crackers.
Makes 2-3 servings.