Kale Chicken and Chickpea Salad
Simple Salads...always great to have on hand for a light healthy meal. Kale works great for meal prep because it stays fresh longer. Most of the calories in this dish come from the dressing so if you are trying to save on calories, scale back the dressing.
Ingredients
- 9 cups baby kale
- 1 large Rotisserie chicken
- 1 cup +3 TBS olive oil
- 1 cup +TBS balsamic vinegar
- 2 cloves garlic
- 1 TBS dried oregeno
- 2 TBS TBS stone ground dijon mustard
- 1 cup Parmesan cheese shaved
- 2 cans Chickpeas drained and rinsed
- salt and fresh cracked pepper to taste
Instructions
- Shred chicken breasts from rotisserie chicken place in gallon zip lock bag with 2 TBS olive oil, 2 TBS balsamic vinegar, and 1 clove minced garlic. Let marinate for 15 minutes.
- Heat oven to 450. Place chickpeas (drained, rinsed and dried) on baking sheet in single layer. Drizzle with 1 TBS olive oil and top with salt and pepper. Roast for 25 minutes.
- Mix in small jar, 1 cup balsamic vinegar, 1 cup olive oil, oregeno, mustard and 1 clove minced garlic.
- Divide Kale between containers. Top with chicken, cheese and chickpeas. Add dressing before serving.
