Fast Food Friday - Balsamic Kale Power Salad

Kale, quinoa, chicken, radishes, and sliced tart apples. This Balsamic Kale Power Salad is loaded with protein and goodness.

A photo posted by Heather Tullos (@sugardishme) on Jun 9, 2016 at 4:12pm PDT

First of all… how did we even get to Friday so fast? Not complaining but… time is flying. I went to try on my wedding dress last night.

It fits… like a glove. So we are gonna be doing a lot of this power salad mess for the next 41 days. It’s easy, there are only a handful of ingredients, and you can change it up based on what you have handy. Berries work well, you can change up the nuts you use, you can try citrus fruits — go crazy.

Chicken is optional. I included instructions for cooking, but this is one of those places a rotisserie chicken comes in MAJOR handy. Power to the salad, ya’ll!

And have a great weekend!

serves 4

Balsamic Kale Power Salad

Prep Time: 5 minutes

Cook Time: 7 minutes

Total Time: 12 minutes

Kale, quinoa, chicken, radishes, and sliced tart apples. This Balsamic Kale Power Salad is loaded with protein and goodness.

Ingredients

For the Dressing:

2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard (mine is really seedy mustard but you can go smooth)
1 teaspoon honey
salt and pepper to taste

For the Chicken:

1 tablespoon olive oil
4 boneless skinless chicken cutlets (very thin)
salt and pepper to taste
2 tablespoons balsamic vinegar
For the Salad:
8 ounces kale, ribbed and chopped (I opted for baby kale, torn
1 cup thinly sliced radishes
1 cup cooked kale (I used red kale)
1 large apple, very thinly sliced (use a tart apple such as a Granny Smith or a Pink Lady)

Instructions

Whisk together the balsamic vinegar, mustard, and honey. Slowly drizzle in the oil and continue whisking until blended.
Heat the oil in a large skillet. Add the chicken and sprinkle it with the salt and pepper. Cook for 3-4 minutes on each side, until the chicken is cooked through (internal temperature should be 165°F.
Toss together the salad ingredients and pour the dressing over. Massage to coat the kale with the dressing. Divide into 4 servings. Dice the chicken and add to each salad.