Raspberry Kale Salad with Shrub Vinaigrette
Fresh, seasonal and light this Raspberry Kale Salad with Edible Flowers, shrub vinaigrette, grilled chicken and pistachios is a perfect warm weather meal.
Servings 4 servings
Calories 392kcal
Ingredients
- 1 large boneless, skinless chicken breast cooked and sliced
- 8 cups kale about 2 bunches
- ½ cup raspberries
- ¼ cup pistachios roasted, salted and shelled
- 1 medium greed onion sliced
- 6 large edible flowers nasturtiums, stems removed
Raspberry Shrub Vinaigrette
- ¼ cup raspberry citrus shrub
- ½ cup olive oil
- 1 tablespoon fresh basil sliced
- salt and pepper
Instructions
- Combine shrub with basil and slowly whisk in olive oil. Season to taste with salt and pepper.¼ cup raspberry citrus shrub, ½ cup olive oil, 1 tablespoon fresh basil, salt and pepper
- Wash kale well, remove stem and cut into bite sized pieces. Dry thoroughly.8 cups kale
- Pour vinaigrette over kale and massage to coat evenly.
- Mix cooked and sliced chicken, sliced green onions and pistachios into the dressed kale. Top with raspberries and nasturtiums or other edible flowers.1 large boneless, skinless chicken breast, ½ cup raspberries, ¼ cup pistachios, 1 medium greed onion, 6 large edible flowers
Nutrition
Calories: 392kcal | Carbohydrates: 16g | Protein: 14g | Fat: 33g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 86mg | Potassium: 885mg | Fiber: 2g | Sugar: 1g | Vitamin A: 13541IU | Vitamin C: 167mg | Calcium: 216mg | Iron: 3mg
