This mouthwatering and Easy Mediterranean Kale Salad will easily become one of your favorite ways to eat kale. It is our favorite kale salad here at home and on lunch rotation weekly.
Poaching chicken breast cutlets (omit if you are using rotisserie chicken)
2,5 ouncechicken cutletsboneless, skinless
1/2driedbay leaf
1 clovegarlic, crushed
1teaspoonkosher salt
pepper, fresh ground
Mediterranean Kale Salad
10ouncespoached chicken cutlets or rotisserie chickenshredded, skin removed if you are using rotisserie chicken.
1bunch of kalestems removed, washed dried and chopped.
1cupEnglish or Persian cucumbersliced
1cuptomatoeschopped
1cuppurple or green cabbageshredded
1recipeEasy Lemon Dijon Dressingsee link in notes
Freshly cracked pepper
Sea salt to finish
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Instructions
Poached chicken cutlets (omit if you are using rotisserie chicken)
In a medium skillet, or shallow pan with lid, add chicken cutlets. Cover with enough water to cover the chicken cutlets. Add 1/2 dried bay leaf, 1 garlic clove, pinch of salt, and fresh ground pepper.
Allow the water to come to a gentle simmer. Simmer for about 10 minutes with the lid on the skillet or pan.
The chicken cutlets will be done when the juices run clear. You can use a quick-read meat thermometer and the internal temperature should read 165F. If you are using regular chicken breasts or bone-in, the cooking process will take longer. I'd start checking the chicken for about 15 minutes of cooking for normal-sized chicken breasts.
When the chicken is done, remove from the cooking liquid and allow to cool. Discard remaining liquid.
Remove the skin off the chicken if you used rotisserie-style chicken.
Shred the chicken cutlets when cooled.
Mediterranean Kale Salad
Using a large bowl, add the chopped Kale and half of the Easy Lemon Dijon Dressing. Using your hands massage the dressing into the kale gently. Typically about 1 minute or so.
Set aside for about 30 minutes.
After 30 minutes, add the poached chicken, cucumbers, chopped tomatoes, and shredded purple cabbage.
Toss with the remainder of the dressing. Finish with fresh ground pepper and a pinch of sea salt.