Kale is a vitamin powerhouse, yielding important amounts of vitamin K, vitamin C, and beta-carotene. By combining it with chicken, this dish makes for a tasty and balanced meal.
Step 1
Finely chop kale and massage kale with olive oil and salt in a large freezer bag, add dried currants, grated cucumbers, carrots, thinly sliced red onions and balsamic vinegar.
Step 2
Top with leftover diced chicken and serve.
Serves: 2
Prep: 10 minutes
Cooking: None
- 4 cups chopped kale
- ⅛ cup dried currants
- ½ cup grated cucumber
- ½ cup grated carrots
- ⅛ red onion, thinly sliced
- 1 tbs extra-virgin olive oil
- 2 tsp balsamic vinegar
Is this a two week test recipe? Looks yummy.
Lori:
It’s not due to the currants but you can always remove those, and that would make it TWT approved.
If you want to see the TWT-approved recipes, click on the “Two-Week Test” category on the right toolbar
chicken is not listed in the ingredients. How much chicken should be used?