Kale salads are my jam. I love the texture, I love how it holds onto the dressing without wilting, I love the way it makes a salad more crunchy and I love that they can keep in your refrigerator for a few days. Salads are all about variation to me and my archives are filled with recipes built around whatever I have on hand. I’ve been making this winter harvest kale salad for years and this brussel sprout kale salad is one of my favorite sides to any protein. I am constantly changing up the ingredients and this salad is another fun combination!
Working from home I always try to treat myself to a fancy lunch break in the day. Here is a post from the archives with 5 weekday lunches I still make for myself! Jazzing up a tasty salad that feels like you ordered it at a restaurant is one of my favorite indulgences. One of my favorite salad hacks is adding a crunchy topping like leftover rice crisped up in the air fryer or even chickpeas tossed in olive oil and cumin and cooked in the air fryer. A great salad addition!
See the full video of the makings of this salad right here.
Chicken and Crispy Rice Kale Salad
Ingredients:
Green kale, chopped
Shredded carrots
English peas, I throw them in uncooked.
Crumbled feta
Rotisserie Chicken
1/4 cup rice (you can use whatever rice you want!)
for the dressing:
1 tbsp extra virgin olive oil
1 tsp apple cider vinegar
1 tsp dijon mustard
salt and pepper
Start by placing your rice in a on an oil coated parchment lined tray for your air fryer (we have and love this one). Cook until lightly brown and crispy! Chop up your kale and massage with your dressing. Let this sit to break down the fibers of the kale for a slightly softer texture. Add your toppings and enjoy! Easy peasy.
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