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Kale Chicken Salad with Champaign Vinaigrette (FM)
Recipes | February 05, 2016
*yields 2 portions
Ingredients:
3 large leaves of Kale (stemmed and finely chopped)
2 scallions (coarsely chopped)
1/2 avocado (sliced or cubed)
1 fuji apple (chopped)
1/2 red bell pepper (chopped)
1 chicken breast poached (chopped)
Vinaigrette:
1 egg yolk
1 tsp dijon mustard
1 tsp Choc Zero Maple Syrup
2 tbsp champagne vinegar
1/2 tsp salt
1/4 tsp freshly ground pepper
3 tbsp grapeseed oil (or avocado oil)
Instructions:
- Mix all of the chopped ingredients in a bowl. Salad’s done 🙂
- Make the dressing by adding all the ingredients for vinaigrette into a food processor and blend on high until smooth.
- Place your portion of salad on a plate and drizzle with the dressing. (You can use all of it or store the rest in a closed container in a refrigerator – it will last for 3 days.)
Macros Per Portion (includes :
Calories: 383.2
Carbs: 13.7 g
Net Carbs: 9.3 g
Fat: 30 g
Protein: 15.8 g
Private Member |
Hi Zuzka. Thank you for these recipes. I tend to follow a low GI, wholefood diet so these are great for me!
I wonder if you would consider including the nutritional breakdown – just the macros – for each serving? This would be so helpful. I often pass recipes onto my clients, but always prefer to give them the macro breakdown. I would love to pass on some of these (and would credit you of course!).
Private Member |
pa, usa
I haven’t made this salad yet, but I made the dressing after scouring the grocery aisles of several stores in search of a salad dressing with only healthy oils and finding NONE! The options online are so expensive. I LOVED this dressing. I made a double batch to have on hand for my salads for this week (and hopefully next). Wanted to ask if you are interested in a WEM recipe for Pumpkin Waffles! Most amazing thing I’ve had in a long time!
Private Member |
castellón, españa
I made this recipe for lunch today and I have to say it’s so delicious. I did some variations for the dressing because of I haven’t all of the ingredients (I’ve put olive oil, and wine vinegar), but definetly so amazing. I Love it.