Kale Salad with Green Goddess Dressing
Kale is absolutely abundant right now, and one of my favorite ways to use it is in a big, virtuous-feeling kale salad, loaded with crunchy fall vegetables, plus some chickpeas and shredded chicken for protein. This salad is exceedingly versatile. Vegetarian? Skip the chicken! Looking for crunch? Try adding a handful of toasted walnuts! Want to highlight the creaminess? Add half an avocado! This salad holds well over time, so it makes a great packed lunch, but don’t overlook its dinner potential either.
1 bunch kale, de-stemmed and torn into pieces
1 tablespoon olive oil
Handful of radishes, quartered
1 cucumber, sliced
½ cup chickpeas
1 cup shredded chicken
½ cup crumbled feta cheese
½ cup broccoli sprouts
Salt and pepper to taste
½ cup green goddess salad dressing
Rinse the kale, and then massage with a pinch of salt and a squirt of olive oil to break down the fibrous leaves.
Place kale, radishes, cucumber, chickpeas, feta, and chicken in a large bowl. Add dressing, and toss to combine. Taste and adjust seasoning.
Separate salads into two bowls and top with broccoli sprouts.