Serves: 4 to 5
  • 2 tablespoons olive oil
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon fresh squeezed lemon juice
  • 1/8 teaspoon salt
  • 6 cups torn kale leaves, big ribs removed and discarded
  • 2 large pre-boiled or roasted skinless organic chicken breasts, shredded
  • 1/2 Honey Crisp (if available) apple, cut into thin, 1- inch pieces
  • 1/2 Green apple, cut into thin, 1-inch pieces
  • 1/3 cup walnuts, chopped and lightly toasted
  • sprinkles of ground flax seed (optional)
  1. In a small jar, combine the olive oil, vinegar, lemon juice, and salt. Secure the lid and shake vigorously to blend.
  2. Place the kale leaves into a large salad bowl and, using your hands, sort of massage the olive oil mixture into the leaves.  This gets the dressing into the kale so intensify the flavor.
  3. Throw the apples, walnuts, flax seed and chicken on top of the kale and lightly toss to combine.
  4. Enjoy.