Kale Chicken Salad with Basil Vinaigrette
Ingredients
2 chicken breasts
1 bunch kale
3-4 turnips
2 watermelon radishes
3 carrots
Sunflower seeds (optional)
4 tbsp olive oil, divided
Handful of basil
1 garlic clove
1/2 lemon
4 tbsp apple cider vinegar
Georgian seasoning
Salt
Pepper
Directions
1. Wash and dry the chicken. Rub with 1 tbsp olive oil and season with salt, pepper and Georgian seasoning. Bake in the oven or air fryer at
375° for 20 minutes or until cooked through.
2. While chicken cooks, chop your kale and other veggies. Set aside.
3. Make the vinaigrette: blend basil, garlic, lemon juice, 3 tablespoon olive oil and apple cider vinegar until emulsified.
4. Assemble salad: Toss all ingredients together with
vinaigrette, reserving some for topping.
5. Plate the salad and lay sliced chicken breast on top. Drizzle with remaining dressing and sunflower seeds if desired. Enjoy!
This recipe was created by Local Roots contributor Fatima Mortada / @hummusmeetspizza
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