Thursday, August 11, 2016

kale salad with apples and creamy maple dressing... 25 minutes

the goods:

1/2 cup mayonnaise
juice from 1/2 a lemon
2 tablespoons vegetable oil
2 tablespoons apple cider vinegar
1 tablespoon pure maple syrup
salt and pepper to taste

1 boneless skinless chicken breast, pounded to an even thickness
8 ounces baby kale
1 granny smith apple, chopped into 1/2-inch pieces
1 carrot, peeled and shredded
1/3 cup dried cranberries

Season chicken breast with salt and pepper. Grill or saute chicken breast until cooked through and allow to rest while you prepare salad.
Place all dressing ingredients in a small bowl and whisk to combine.
Place kale, apples,and carrot in a large bowl, toss with enough dressing to lightly coat. Chop chicken into bite-sized pieces and add to salad. Toss one more time and serve with cranberries.

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