There is nothing I like more after a week of meetings and events than having a night in, opening a bottle (or two) of wine and cooking a meal with my boyfriend. Since we are always both so busy it’s always a good way for us to wind down and actually enjoy a meal. Lately I have been very into cooking and eating healthy so there are a lot of kale salads in my life right now. Last night I just wanted something light and decided to make an easy kale salad. I like white wines with salads so I chose to try the Kendall Jackson K-J AVANT Chardonnay. It is described as fresh/crisp/clean, which is perfect for a light salad.
IngredientsChopped Kale Olive Oil Vinegar Lemon Salt & Pepper Avocado Grilled Chicken Sunflower Seeds/Pumpkin Seeds Sliced Almonds Parmesan Cheese
What I always like to do first is wash the kale and massage with olive oil and lemon. It softens the kale so that the texture is not as tough – set this aside while you grill the chicken. Lightly mist the grill or pan with olive oil, while it’s heating up sprinkle the chicken breast with salt and pepper to your liking and put on the grill or pan. Slice up the avocado and shave the Parmesan. When the chicken is done, put over the kale and add all the extras. I use the seeds and almonds as a substitute for croutons – it adds crunch to the salad. Shaved Parmesan goes on top and toss with a little vinegar if you like it. Pour yourself a glass if you haven’t already and enjoy.