Chicken Kale Salad
Ready in 20 minutes
Serves 4-5 people
Dairy Free
Ingredients
1 package Pine View Prosciutto (thawed)
1 bunch Kale
4 cups Mixed Greens
¼ cup fresh Parsley
¼ cup fresh Mint
1 Lemon
⅓ cup Pistachios
½ cup Fresh Peas (or frozen)
¼ cup Hemp Hearts
¼ cup Nutritional Yeast
1-2 tbsp Olive Oil Himalayan Salt
Dressing
¼ cup Balsamic Vinegar
¼ cup Olive Oil
2-3 Garlic Cloves
¼ cup Nutritional Yeast
2 tbsp Coconut Aminos
1 tsp Chilli Flakes (optional)
Juice of ½ a Lemon
Himalayan Salt
Directions
- Rinse and pat dry Kale. Remove stem from the center and rip into bite size pieces.
- Add Kale to a large bowl and drizzle in 1-2 tbsp olive oil, about 1 tsp salt, and juice of ½ a Lemon. Begin massaging kale until it reduces to about ½ the size. Kale should be soft, tender and limp.
- Add mixed greens, herbs, nutritional yeast and hemp hearts.
- Slice Prosciutto into thin strips. Top Salad with peas, pistachios, and prosciutto.
- For the dressing, add all ingredients into a blender and combine till smooth. Store in the fridge for up to a week.
Tip
Use leftover Honey Glazed Chicken to turn this Salad into a hearty meal!