| 6 | 25 | 408 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 10 min | 2 |
| 200 gm | Chicken breast, boneless, skinless, grilled |
| 5 leaves | Kale |
| 1/2 head | Lettuce, romaine |
| 1/4 small | Red onion (thinly sliced, to taste) |
| 1/2 whole lemon(s) | Lemon juice |
| 3 tbsp | Olive Oil, Extra Virgin (to taste/coverage) |
Wash, spin and dry kale and romaine lettuce.
3. Chop kale into small strips and place into salad bowl first. Pour lemon juice onto kale and let it soak in while you prepare the rest of the salad (use your hands to massage the lemon juice into the kale).
4. Chop romaine lettuce and layer onto kale, then add onions, olive oil, and salt and pepper to taste, MIX.
Add chicken, mix again.
Salad Dressing:
3 tbsp olive oil
ground sea salt and pepper to taste
Note: you can choose to add the quinoa to your salad or serve the salad on a bed of quinoa.
Servings: 2-3 salads
| Meat | 1.3 |
| Vegetables | 4.4 |
