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Raspberry Kale Salad with Shrub Vinaigrette
Fresh, seasonal and light this Raspberry Kale Salad with Edible Flowers, shrub vinaigrette, grilled chicken and pistachios is a perfect warm weather meal.
Course
lunch, main, Main Course, Side Dish
Cuisine
American
Prep Time
5
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
25
minutes
minutes
Servings
4
servings
Calories
392
kcal
Author
Tristin Rieken
Ingredients
1
large
boneless, skinless chicken breast
cooked and sliced
8
cups
kale
about 2 bunches
½
cup
fresh raspberries
¼
cup
pistachios
roasted, salted and shelled
1
medium
scallion
sliced
6
large
nasturtium flowers
stems removed
Raspberry Shrub Vinaigrette
¼
cup
raspberry citrus shrub
½
cup
olive oil
1
tablespoon
fresh basil
sliced
salt and pepper
Instructions
Combine shrub with basil and slowly whisk in olive oil. Season to taste with salt and pepper.
Wash kale well, remove stem and cut into bite sized pieces. Dry thoroughly.
Pour vinaigrette over kale and massage to coat evenly.
Mix chicken, scallions and pistachios into the dressed kale. Top with raspberries and nasturtiums or other edible flowers.
Notes
The hearty greens make it a perfect choice for a pack ahead lunchbox meal. Add cold cooked quinoa or rice for a more complete meal.
Nutrition
Calories:
392
kcal
|
Carbohydrates:
16
g
|
Protein:
14
g
|
Fat:
33
g
|
Saturated Fat:
4
g
|
Cholesterol:
18
mg
|
Sodium:
86
mg
|
Potassium:
885
mg
|
Fiber:
2
g
|
Sugar:
1
g
|
Vitamin A:
13541
IU
|
Vitamin C:
167
mg
|
Calcium:
216
mg
|
Iron:
3
mg