This satiating and nutritious kale and chicken salad is quick and easy to prepare. It has the addition of carrots and apple and is dressed with mayonnaise-based sauce. Paleo, Whole30, gluten-free and low-carb.
Ingredients
- 2-3 leaves of kale stem removed and leaves roughly chopped (about 2-3 cups of chopped kale)
- 1/2 teaspoon sea salt
- 2 tablespoons of lemon juice
- 100-150 g cooked chicken 4-5 oz., sliced
- 1/2 medium carrot grated
- 1/2 medium apple red or green, sliced and chopped
- 1/4 cup chopped green onion/scallions
- 2 tablespoons mayonnaise
- 1/2 teaspoon mustard like Dijon or yellow
- A pinch of cracked pepper
Instructions
- Sprinkle the kale with salt and drizzle with lemon juice. Using your hands, massage and rub the leaves for 20-30 seconds until slightly softened.
- Add the kale and the rest of the ingredients to a mixing bowl. Mix well allowing the mayo and mustard to incorporate evenly. Serve then and there, or store for a day or overnight as it will keep well until the next day.
Nutrition
Calories: 308kcal | Carbohydrates: 25g | Protein: 5g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 1455mg | Potassium: 703mg | Fiber: 9g | Sugar: 13g | Vitamin A: 16805IU | Vitamin C: 129mg | Calcium: 330mg | Iron: 3mg
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