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Chicken and Kale Salad: A Treat with Benefits

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Chicken and Kale Salad 1Chicken salad is the perfect dish to dress up —  with apples and walnuts, cashews and water chestnuts, celery and chives, spinach and almonds — we’ve seen them all and loved them well.

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.

Bonnie Walker

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