Chicken Kale Salad with Avocado Dressing
Ingredients
1 Avocado (medium)
1/2 cup Parsley (stems removed)
1 stalk Green Onion (trimmed, chopped)
1/4 tsp Sea Salt (to taste)
3/4 cup Water (divided)
4 cups Kale Leaves (tough stems removed, finely chopped)
8 ozs Chicken Breast, Cooked (chopped)
1 Cucumber (medium, chopped)
Directions
Add the avocado, parsley, green onion, salt, and half the water into a food processor. Blend until smooth, scraping down the sides as needed. Add more water, one tablespoon at a time until your desired consistency is reached.
Divide the kale, chicken, and cucumber into bowls. Top with avocado dressing and enjoy!
Notes
Leftovers. Refrigerate in an airtight container for up to three days.
Serving Size. One serving equals approximately two cups of kale, four ounces of chicken, one cup of cucumber, and half a cup of dressing.
More Flavor. Add lemon juice, garlic powder, onion powder, black pepper, or cilantro to the dressing. Substitute some of the water with extra virgin olive oil.
Dislike Kale. Sub in spinach, a great alternative
