Roasted Kale & Chicken Salad

Roasted Kale & Chicken Salad, Lake Superior Kitchen, Whole30, Paleo, Grain Free, Keto

The past few days were a mini vacation at home.  We had family in town which gives us a good excuse to enjoy some local activities we don’t do too often.  Yesterday we tried out Planet 3.  Ok, I did not expect to have so much fun.  It was awesome!  I figured we would bounce around for awhile, but this was way more than I expected.  The kids and the adults loved the rock climbing wall, the slam dunk spot, the ninja warrior-style obstacle course…it was great!  The kids spent a little time in the area for 6 and under, but they did great on all the regular areas as well.  I want to go back for a date night with B so we can battle each other a little more on the obstacle course and slack line.  Seriously, I was very impressed.  I wish I could play there as my workout every day.  I’d be a ninja warrior in no time.

We went ice skating at Bayfront several times, had lunch at Sir Ben’s, dinner at Martha’s Daughter, and spent a lot of time hanging out at home. The kids might tell you the highlight was getting to play Mario Kart for the first time.  I love getting out and taking advantage of what Duluth has to offer.  We have so many great things going on here.

This break was restful and fun.  I love how different our family time looks as the kids get older.  Their personalities are becoming more distinct and it’s so fun to find out what they really enjoy doing with us.  

I'll be sticking with Whole30 approved recipes for awhile.  Just a few more weeks until I'm done.  This is a very simple salad recipe.  I like simple and I like salad.  I bought a cooked whole chicken from the Coop and pulled the meat off for this.  Then, of course, I made stock for soup.  

 

Roasted Kale & Chicken Salad

35 min, serves 4

 

Ingredients:

1 bunch kale (about 7 cups chopped)

2 c cooked chicken

2 T olive oil

1 t salt

1/4 t pepper

1/2 t garlic powder

1 c chopped purple cabbabe

1/2 c sunflower seeds

 

Directions:

  1. Heat oven to 400 F
  2. Chop kale and place in large bowl.
  3. Add the rest of the ingredients and mix thoroughly with your hands.
  4. Pour the kale mixture onto a large baking sheet.
  5. Bake about 25 min, or until kale is browning on the edges and the chicken is fully heated.

Roasted Kale & Chicken Salad, Lake Superior Kitchen, Paleo, Grain Free, Whole 30, Keto