How To Make Tuscan Kale Salad
This Tuscan kale salad is a great recipe for a light meal. It also has chicken, avocado, tomato, feta, and almonds tossed in a light lemon dressing.
Serves:
Ingredients
- 4cupstuscan kale,ribs removed and cut into small pieces
- ¼cupolive oil,plus 2 tsp
- 2tbsplemon juice
- 8ozschicken breasts,boneless and skinless
- Salt and pepper,to taste
- 1½cupstomatoes,chopped if large or cut into quarters if small
- ½avocado,peeled and thinly sliced
- ¼cupfeta cheese,crumbled
- ¼cupBlue Diamond Whole Natural Almonds,coarsely chopped
Instructions
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In a small bowl combine ¼ cup of olive oil with lemon juice; season to taste with salt and pepper.
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Place the kale in a large bowl and pour ¾ of the dressing over the kale. Toss to coat well.
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Using your hands, massage the kale for 1 to 2 minutes. Set aside.
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Preheat a grill or grill pan over medium high heat. Season the chicken generously with salt and pepper and drizzle with remaining 2 teaspoons of olive oil.
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Place the chicken on the grill and cook for 4 to 5 minutes per side or until done – cook time will depend on the thickness of the chicken breasts. Slice the chicken and arrange it on top of the kale.
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Arrange the tomatoes, avocado, almonds and feta cheese on top of the kale. Drizzle with remaining dressing and serve.
Nutrition
- Calories: 709.18kcal
- Fat: 58.37g
- Saturated Fat: 11.38g
- Trans Fat: 0.12g
- Monounsaturated Fat: 35.52g
- Polyunsaturated Fat: 8.51g
- Carbohydrates: 17.85g
- Fiber: 8.43g
- Sugar: 5.93g
- Protein: 33.62g
- Cholesterol: 89.26mg
- Sodium: 900.97mg
- Calcium: 224.91mg
- Potassium: 1089.31mg
- Iron: 2.95mg
- Vitamin A: 261.42µg
- Vitamin C: 64.64mg
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