Chicken & Corn Kale Salad
Get to Know this recipe
This salad is an excellent example of what a little bit of meal prepping can do to improve your lunches. You can prepare most of these ingredients ahead of time, saving you both time and keeping things healthy. You get the added benefit of having these ingredients on hand to mix and match your salad ingredients throughout the week. It would be best to buy organic Kale to avoid pesticides often used and found on leafy green vegetables. Kale is on the EGW's dirty dozen list. Remember, you still need to clean it thoroughly, and I suggest you do this as soon as you buy it. You can then chop it up and store it in the refrigerator. Kale keeps for a decent amount of days, so you can easily use it all week for different meals. For this recipe, you can also prepare your corn and salad dressing ahead of time. If you want to, you can skip the corn on the cob and use a can. I just like the consistency of using the cob shavings. However, I would suggest making homemade salad dressing. Do so will help you control the ingredients and avoid the added sugars that are so harmful in most store-bought sauces. For an excellent Caesar salad dressing option, try out a small batch Caesar dressing recipe.
How to Make
Thoroughly clean your kale and chop it into small pieces.
Cook the chicken patty following the instructions on the package
Shave the corn from the cob
Heat the chickpeas
Mix ingredients in medium-size salad bowl and top with dressing and feta
Cup of organic kale
1 corn on the cob
Meatless chicken patty (We recommend MorningStar Farms, Veggie Chik Patties)
1/3 Cup of chickpeas
1 Tbsp of Feta cheese
2 Tbsp Caeser dressing
Optional ingredients: Try adding 1/2 Avocado or fresh onion