NITK Revamps the Joey "500 Salad"
- 8oz baked or grilled chicken breast, chopped
- 2 cups kale
- 1 cup arugula
- 2 tablespoons chopped fresh mint
- ½ cup finely diced cauliflower
- ½ cup cucumber, diced
- ½ cup heirloom cherry tomatoes, halved
- 1 watermelon radish, thinly sliced (I used a mandolin)
- ½ small avocado, peeled, pitted and diced
- 2 tablespoons chopped almonds
- Dressing:
- 1 tablespoon olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon mustard
- 2 teaspoons raw honey
- 2 tablespoons finely diced shallots
- Cook the chicken as preferred, chop and set in a bowl in the fridge to cool.
- In a large bowl add the kale, arugula, mint, cucumber, cauliflower and mix to combine.
- In a small jar add the dressing ingredients and shake vigorously until emulsified.
- Pour the dressing over the kale mixture and toss to coat.
- Divide the kale mixture among two plates.
- Divide the tomatoes, radish, avocado, and almonds between each plate by layering over the kale mixture.
- Garnish with a few springs of arugula.
- Enjoy!
Serving size: 1 salad Calories: 405 Fat: 18g Carbohydrates: 26g Sugar: 9g Fiber: 7g Protein: 38g
Recipe by Nutrition in the Kitch at https://nutritioninthekitch.com/nitk-revamps-the-joey-500-salad/
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