Recipe makes 2 servings.
Approximate Prep Time: 15 minutes
|1||bunch(es)||kale, lacinato, (enough for about 6 cups of chopped leaves)|
|2||tablespoon(s)||olive oil, extra virgin|
|1/8||teaspoon(s)||sea salt, (optional)|
|1/4||teaspoon(s)||black pepper, freshly ground|
|2||chicken breast(s), boneless skinless (4-6 oz), cooked and sliced|
|1/4||cup(s)||sunflower seeds, toasted|
- Wash kale and remove leaves from woody stems. Slice leaves thinly.
- In a large bowl, combine kale, olive oil, lemon juice, sea salt (if desired) and freshly ground black pepper. Toss to coat leaves completely.
- Divide kale into two bowls. Top each salad with a cooked chicken breast and sunflower seeds to serve.