I don’t know about you, but even though the holidays are over I’m busier than ever. It’s the first Monday of the new year and like many of you, I wanted to start it on the right Tory Burch ballet flat. What better way to detox from all of that champagne and whatever was eaten after all of that champagne, than this Winter Kale Salad? Crisp, tender kale is shredded super fine and topped with dried cranberries (my favorite) and a pecan and Parmesan mixture. Add roasted chicken for a boost of protein and toss in a garlic infused lemon dressing. It’s a realistic approach to healthy eating that is totally do-able, even on those jam-packed Mondays!
One of my 2016 resolutions is to stop eating so much take-out. When I tell people this they are usually shocked I eat take-out, let alone often. What can I say! I’m a busy human, just like you. That’s why this year I’m all about simplifying recipes so they are do-able for those jam-packed days.
Cook the chicken while you’re getting ready for work in the morning and place in the fridge for when you get home. If you get up early and have a lot of time, this entire recipe can be made, just add the salad dressing later. If not, do half in the morning and half when you get home or all when you get home. It’s that simple. I’ve always believed that cooking should be simple, delicious and fun… so in 2016 I hope to inspire you all to have that same philosophy.
For the salad and dressing:
For the toasted pecan and Parmesan: