I’m definitely a green leafy veggie lover!
Give me some chard, kale, spinach, or bok choy and I’ll devour it faster than I would a bowl of ice cream.
What can I say? I love my veggies!
I do get tired of eating them in plain old salads or sautéed.
Just so I wouldn’t get bored with them (because I do eat them for breakfast, lunch, and dinner) I had to try something new.
This kale and artichoke chicken salad was inspired by a dish I had at a Brazilian restaurant.
I don’t remember what the name of it was, but I did remember some of the ingredients I tasted.
Kale and Artichoke Chicken Salad
1 Cup Quinoa
6 Cups Kale, Uncooked
14 Oz. Artichoke Hearts
2 Tbsp. Extra Virgin Olive Oil
1 ½ Cup Boneless, Skinless Chicken Breast, Cooked Chopped
1 Tsp. Garlic Powder
½ Cup Romaine Tomatoes, Diced
½ Tbsp. Lemon Juice
Cook quinoa according to package and set aside. In a large pan, over medium heat, sauté kale and artichoke in olive oil. Reduce heat. Add chicken and garlic powder. Remove from heat. Once cooled to room temperature, place contents from pan, quinoa, and tomatoes, in a sealable container and gently mix together. Place container in refrigerator for an hour. Squeeze lemon juice over salad before serving.