3boneless skinless chicken breasts grilled, roasted, or poached and sliced or cubed
6tablespoonsgoat feta cheesecrumbled
Honey Dijon Dressing
¼cupapple cider vinegar
Combine the dressing ingredients and set aside.
Finely chop the kale and massage it with a drizzle of salad dressing. Let it sit while you prepare the other ingredients.
Arrange all of the other ingredients in layers, saving the almonds and feta for the end. Drizzle the salad dressing over all.
Massaging the kale with salad dressing and letting it sit for a few minutes helps to remove some of the bitterness.Use any cooked chicken or turkey in this recipe.Any feta cheese will work if you don't have any particular tolerance issues with dairy.If you mix the dressing with all of the other ingredients, the salad should be eaten right away.At the very least, keep the lettuce and nuts separate from the rest of the salad until you're ready to eat it.