Toasted Kale and Warm Chicken Salad with Lemon Dijon Dressing

What's for dinner? No more cold salads for this girl! It's finally getting to be winter around here and with the hail outside I wanted something healthy, warm, light and tasty - cue this toasted kale & warm chicken salad! With chili powder and homemade croutons (easy! I promise!), and topped with lemon Dijon dressing, this hit the spot!

Toasted Kale and Warm Chicken Salad with Lemon Dijon Dressing

Serves: 2

Ingredients: 

1 slice low-sodium sprouted whole grain bread (I keep a loaf of this in my freezer at all times)

1 tsp olive oil

pinch sea salt

pinch pepper

8 oz boneless skinless chicken breast, cut into strips

1/2 tsp ground chili powder

6 oz fresh kale, torn into large pieces (I get the bag of pre-torn kale)

2 tbsp Lemon Dijon Dressing (recipe below)

Directions:

Preheat oven to 450.  Cut bread into 1-inch cubes. In a medium bowl, combine bread, oil, salt and pepper, toss and spread on baking sheet.  Bake for 10-12 minutes, or until croutons are toasted and crunchy.

Sprinkle chicken with chili powder.  Heat large nonstick skillet over medium-high heat. Add chicken and cook, stirring frequently for about 6-8 minutes or until chicken is blackened on the outside and no longer pink in the middle.  Remove chicken from pan but keep the pan over heat.  While chicken is cooking, whip up the dressing (recipe below).

Add kale to skillet and cook over high heat for about 4-5 minutes, turning once, or until kale is crispy and lightly charred.

Evenly divide kale between two serving plates and top with chicken and croutons. Drizzle with Lemon Dijon Dressing.  Enjoy!


Lemon Dijon Dressing

Serves 6 (2 Tbsp Each).

Ingredients:

1 large egg yolk
1 tbsp dijon mustard
1/4 tsp salt
1/2 tsp pepper
4 tbsp fresh lemon juice
1 and 1/2 tsp finely chopped lemon peel
1/4 cup extra virgin olive oil.

Directions:

Blend all ingredients except for oil in a blender or food processor.  Slowly drizzle in olive oil, blending continuously until will blended. Store leftovers in the fridge.

Following the 21 Day Fix? One serving is equivalent to:  2 green, 1 red, 1 orange and 1/2 yellow.