Description
A nutritious and hearty salad packed with protein, fiber, and vitamins to keep you warm during winter.
Ingredients
- 2 cups cooked chicken, shredded
- 1 can (15 oz) white beans, drained and rinsed
- 2 cups kale, chopped
- 1/2 red onion, thinly sliced
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup feta cheese, crumbled (optional)
Instructions
- In a large bowl, combine chicken, white beans, kale, and red onion.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper.
- Pour the dressing over the salad and toss well to coat.
- Let the salad sit for 5 minutes to allow flavors to blend.
- Sprinkle with feta cheese if desired.
- Serve warm or at room temperature.
Notes
- Swap kale with spinach if preferred.
- Add roasted sweet potatoes for extra flavor.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 0 mins
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean