Kale, Arugula + Roast Chicken Salad with Pomegranate Seeds

There are so many kale salad recipes circulating on the internet, why don’t I narrow it down and share my personal favorite? This is adapted from a recipe on the blog, Valley Brink Road. In an effort to spruce it up the next day, I added a few ingredients along with my go-to salad dressing. Et voilà, a delicious new kale salad was born. I’ll mention that I fed this salad to three Swiss children (ages 5-8) who were visiting us. They ate a giant batch, then meekly asked for more!

Ingredients

½ bunch of kale, stems removed, torn into small pieces, and massaged with olive oil*

¼ pound wild arugula

1 shallot, thinly sliced

¾ cup homemade breadcrumbs/croutons (recipe below)

¼ cup crumbled greek feta

1-½  cups chopped roasted chicken

1 cup of pomegranate seeds (add more if you wish)

Honey Mustard Vinaigrette (recipe below)

 *Massaging the kale makes the leaves tender and much easier to chew

Combine the kale, arugula, shallots, feta, and chicken in a large bowl. Drizzle in the vinagrette, toss, taste, add more vinagrette until it’s perfect for you. Top with breadcrumbs and pomegranate seeds.

Honey Mustard Vinaigrette
1 Tablespoon fresh lemon juice
1 Tablespoon dijon mustard
1 Tablespoon honey
3 Tablespoons olive oil
Salt and pepper to taste
Whisk all the ingredients together in a small bowl.

Homemade Breadcrumbs/Croutons
Preheat oven to 185 degrees Celsius
Line a tray with baking paper (papier cuisson)

Tear a baguette into tiny pieces, lightly toss in olive oil, salt, and pepper. Lay the bread across the lined tray and put into the oven for about 15 minutes or until lightly browned.  (You can store the croutons/breadcrumbs in a ziplock bag in the fridge for up to a week.)

*Whether it’s breadcrumbs or croutons depends on the size of the bread pieces and your personal preference.

Image by Ajiri Aki