As I talk about in this post, I made a challenge for myself to see how many meals I could make with 2 Whole Foods rotisserie chickens. Yesterday was a busy day with canning applesauce and making a meal for someone else. I just didn’t get my act together enough to make us a full meal. It’s evenings like this that I love throwing together a quick, easy meal, and what is easier than a dinner salad? We had a Roast Chicken, Kale, and Strawberry Salad that made every one happy and had them asking for more salad.
I’m pretty sure your work as a parent is complete once your kids will eat kale just as it is, isn’t it? No? Well, we do have a long journey left with our kids but at least we can check kale off our list. I love fresh kale when it isn’t too “aged”. The younger stalks usually are not so bitter or tough and add a nice flavor and texture to salads when chopped. Just as strawberries go well with spinach, strawberries go well with kale. I think I actually like strawberries with kale even more.
All of us except my husband love blue cheese and feta so the cheese was a difficult choice. In the end I just couldn’t resist using the small corner of feta left in the refrigerator. I knew I was having balsamic dressing or oil and vinegar on my salad so feta just seemed the proper cheese for this salad. My husband thinks cheddar is always better so he was odd man out on this one.
- Mixed greens
- Rotisserie chicken
- Handful of Strawberries
- 3 stalks of kale, finely chopped
- Favorite cheese - I recommend feta or blue cheese
- Balsamic Dressing
There are very few set amounts for this recipe since it is up to you how large you want the salad to be. I like to use a mix of white and dark meat for my salad as it gives a different flavor component. I used 3 stalks of kale, finely chopped, for 5 dinner salads. You don’t want the kale to overpower the salad.
Looking for more salad ideas?