An easy-to-assemble chopped salad with some good ingredients.
Author:Mila Clarke Buckley
Yield:4 servings 1x
8 cups kale
1/4 cup parmigiano reggiano
1/2 cup pepitas
garlic stuffed olives
1 cup grape tomatoes
1 cup chickpeas
1/2 cup red onion
8 ounces of chicken
Dressing of your choice (I used Tessamae’s green goddess
First, wash your produce. I use a salad spinner to get everything clean and dry.
Next, lay your kale down as your base layer.
The next part is up to you. For a pretty presentation, I laid each topping down in a row. For a more practical salad, I’d just throw everything into a bowl with the dressing and shake it up until it’s evenly coated.
Leftovers can be stored in a glass container for 2-3 days (with dressing) or up to 7 days without the dressing. I recommend enjoying the salad fresh.