About an hour
Apple Kale Salad with Chicken & Roasted Veggies
- 6 boneless, skinless chicken thighs
(or 3 breasts), cubed
- 8 large kale leaves, cut into bite sized pieces
- 1 apple, cubed
- 1/2 c walnuts, roughly chopped
- 1 celery root, cubed
- 1/2 c cherry tomatoes, halved
- 1 large onion, cubed
- 2 drizzles of olive oil (one long, one short drizzle)
- drizzle of berry vinegar (any kind) or Apple
- Salt & Pepper to taste
- 2 sprinkles garlic granules
- 1 tsp fennel powder
- 1 tsp butter
Step by Step Instructions
Set oven to 395°.
Place celery root, onion, and cherry tomatoes into a large bowl. Drizzle with olive oil sprinkle with salt, pepper, and garlic granules and mix well. Pour veggies onto a parchment lined baking sheet and pop them into the oven until they are golden brown -about 45 minutes.
Place cubed chicken into the same bowl, drizzle with olive oil and sprinkle with salt, pepper, and garlic granules to taste and toss well. Melt butter in a heavy skillet over medium high heat and stir fry the chicken until cooked through, browning it nicely.
While the chicken and veggies are on the go, prepare the kale. Place kale into a large (clean – don’t use the chicken bowl!) bowl and give it a healthy drizzle of olive oil. Then use your hands to massage the oil into the kale. Add the apples and walnuts, toss well, then set aside until chicken and veggies are done.
When chicken and veggies are done let them cool a minute, then drop them into the salad bowl. Add salt and pepper to taste along with the fennel powder and toss until everything is well combined. Serve into shallow bowls and enjoy!
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