This recipe brings the heartiness of kale together with the tanginess of Dijon mustard and flavorful veggies. This will be a great salad for lunch or dinner for the upcoming spring.
4 cups of baby kale 2C
2.5 cups of sliced cucumber 1C
1 ¼ cup of chopped bell pepper 1C
150grams of sliced radish Freebie
4 Tbs of red wine vinegar Freebie
2 Tbs of Dijon mustard Freebie
1 Tbs of olive oil 12F
12 oz of rotisserie chicken 12P
Shred the rotisserie chicken and set aside the rest of the meat for meals later in the week. In a large bowl combine all of the vegies and chicken. In a small bowl mix together the vinegar, mustard and olive oil until all have emulsified into a dressing. Pour dressing over the veggies and chicken and shake until all of the mixture is coated in the dressing. 3cups = 3P, 1C, 3F. Top off your Carbs with a tasty blood orange on the side.