Kale & Chickpea Chicken Salad
- Prep Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4-6 servings
Watch the Video Below
Ingredients
- 1 bunch kale, cut into thin ribbons (about 4 cups)
- 1 can (15oz) chickpeas, rinsed and drained
- 1/3 cup dried apricots, chopped
- 2 cups rotisserie chicken, cubed
- 1/2 cup Vigo Feta Cheese, crumbledAdd
- 1/3 cup Alessi Julienne Cut Sun Dried Tomatoes, chopped
- 1/3 cup Vigo Sliced Calamata Olives
- 1/4 cup red onion, chopped
- 1/2 cup Vigo Extra Virgin Olive Oil
- 1/4 cup Alessi White Balsamic Vinegar
- 2 tablespoons lemon juice
- Alessi Sea Salt and Black Peppercorns, to taste
Directions
- Combine kale, chickpeas, apricots, chicken, feta, tomatoes, olives and onions in a large bowl.
- In another small bowl, whisk together oil, vinegar and lemon.
- Pour dressing over salad, season with salt & pepper to taste. Toss and serve.
Recipe Notes:
- Substitute (or add) diced apples for the dried apricots
- Add chopped walnuts or pecans