Shredded: Paleo Chicken Kale Salad
Chicken Kale Salad
Here is a very flavorful, nutrient-packed and fast salad recipe that I love and make often. Normally, chicken breast is not my first choice; I usually I find it dry and bland. But in this recipe, I throw it in a steamer basket for 10 minutes and then shred it into thin strips. This method makes it moist, and the strips absorb the salad dressing perfectly. To make things easier, you can buy a pre-cooked chicken breast.
Kale needs to be prepped, too—otherwise it’s almost indigestible—so I massage it with olive oil and lemon to make it soft and wilted. Sauerkraut, a probiotic superfood, adds a nice crunch and juiciness to the salad.
- Serves 2–4
- 1 large chicken breast
- 1 bunch lacinato kale, destemmed, finely chopped
- 1 tablespoon olive oil
- 2 tablespoons lemon juice, freshly squeezed
- 1 cup sauerkraut
- 2 tablespoons jalapeño or habanero chili pepper, destemmed, seeded and finely diced (optional)
- ½ teaspoon salt
- ½ cup cilantro, chopped
- 2 tablespoons pumpkin seeds, dry-roasted
- 4–5 radishes (optional), sliced
- Steam or bake the chicken breast until cooked through. Let cool, and shred into fine strips with a fork.
- Place the kale in a large bowl, and add the olive oil and lemon juice. Using your hands, massage the kale rigorously until wilted and reduced in size, about 3–4 minutes.
- Add the sauerkraut, chili pepper, salt, cilantro and pumpkin seeds, and toss. Adjust seasoning and serve with the radishes scattered on top. Store in the refrigerator for up to 3 days.