1bunchkale,stems removed, torn into bite-sized pieces
1apple, thinly sliced
¾cupwhite cheddar cheese,cut into small pieces
1 ½cupsshredded rotisserie chiken
½cuppumpkin seeds, toasted
Instructions
In a small bowl, whisk together Dijon mustard, honey, and vinegar. Slowly add olive oil, whisking constantly. Season with salt and pepper.
In a large bowl, toss kale with dressing. Using your hands, gently massage kale until tender (2-3 minutes). Add apple, cheddar, and chicken.
Garnish with pumpkin seeds and serve!
Notes
Tiffy's Tips
~ This recipe is fabulous with curly kale or substitute your favorite greens. Massaging this variety of kale will assist in breaking up the cellulose structure, producing a slightly sweeter, much silkier texture. ~ 1 rotisserie chicken yields approximately 3 cups of chicken, grilled chicken is a great substitution.~ Adjust ingredients to your palette for salad dressings. I use 2 tablespoons sherry vinegar to 6 tablespoons olive oil, building other ingredients depending on your recipe to yield 1/2 cup dressing. ~ To keep apples from turning brown, thinly slice and soak in 1 part lemon juice to 1 part cold water until ready to use.