TOASTED CHICKEN KALE SALAD WITH LEMON DIJON SALAD DRESSING

Do you need a chicken kale salad? If you follow me, well then you know I rant and rave over the Chick Fil A — Kale Salad! After tasting that I never thought I would find something even remotely close that I would love. This chicken kale salad was sent by the goods because not only is it yummy but it is so healthy.  I have made this for dinner and this is something that my husband has requested over and over. Tip: This is one of my go to meal prep meals and it last for a three days! It’s not expensive and really easy!

 

What you will need:

  • 1 slice of low sprouted whole grain bread, cut into 1 inch cubes
  • 1 tsp. olive oil
  • 1 pinch sea salt
  • 1 ground black pepper
  • 4 oz. raw chicken breast, boneless, skinless (cut into strips)
  • 1/4 tsp. ground chili powder
  • 1 bunch kale (torn into large pieces) (6 oz)
  • 2 tbsp Lemon Dijon Salad Dressing
  • 1 Tsp finely chopped lemon peel

 

Instructions:

  1. Preheat oven to 450*F
  2. Line a baking sheet with aluminum foil
  3. Combine bread, oil, salt and pepper in a medium bowl; toss until wet blended. Place on prepared

 

 

Lemon Dijon Salad Dressing

What you will need: 

  • 1 large egg yolk, pasteurized
  • 1 Tbsp Dijon Mustard
  • 1/4 tsp Sea salt
  • 1/2 tsp ground pepper
  • 4 Tbsp. Fresh Lemon Juice
  • 1 1/2 tsp Finely Chopped Lemon Peel
  • 1/4 cup Extra- Virgin Olive Oil

Instructions:

  1. Place egg yolk, mustard, salt, pepper, lemon juice, and lemon peel in a blender or (food processor); cover and blend until smooth.
  2. Slowly add oil, blending continuously until well blended.