How to make it
Wash kale and pat dry with dish cloth or paper towel. Destem, and chop.
In a food processor on chop setting, combine shallot, garlic, olive oil, lemon juice, salt, and pepper. Pulse for 30 seconds.
Drizzle dressing over kale. Massage in well with hands.
Right before serving, top salad with currants, chickpeas, and chopped / shredded chicken breast.
Stores well in fridge for up to 1 week.
What You’ll Need
2 heads kale washed, destemmed, and chopped
1/2 a shallot
4 cloves garlic
6 Tbsps lemon
2-3 Tbsps olive oil
salt & pepper to taste
1/4 Cup dried currants
1/3 Cup Balsamic & cracked pepper chickpeas
2 grilled chicken breasts*
*Note - you can use leftover shredded chicken. I like using chicken that’s been marinated in olive oil, lemon juice, thyme, oregano, salt, pepper, and loads of garlic.
