Kale-and-Chicken Salad with Jalapeño-Lime Dressing
When the weather warms up the family is able to spend more time outside and, instead of staying inside the kitchen preparing a heavy meal, we look for quick-fix, light, and healthy suppers to put on the table. Main dish salads are always a good idea. Packed with healthy greens, you can include fresh fruits, raw vegetables, whole grains, and nuts to add taste and texture to the salad. You can keep your main dish salad vegetarian, or add proteins such as eggs, chicken, steak, or shrimp. This stretches the salad and makes it a bit more filling. A rotisserie chicken is used in this recipe to help this salad come together quickly, but you an also use grilled steak. You can also use a bag of pre-shredded cabbage, if you prefer. Raw kale can sometimes be a little tough, so here is an easy trick for tender greens. When using raw kale in salads, it is always a good idea to tenderize the destemmed leaves. Drizzle them with a small amount of oil, then gently rub or massage the leaves with your fingers until they start to soften. When making the dressing, be sure to remove all the seeds from the jalapeño chile. This recipe makes a big batch, about 8 cups, so it is a hearty meal. While you are keeping things easy, finish the meal with a leisurely five-ingredient dessert, a simple yet satisfying way to provide the sweet finishing touch to your evening.