Red Wine, Cats and Recipes: Raw Kale Salad with Chicken, Toasted Walnuts & Cranberries

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Red Wine, Cats and Recipes: Raw Kale Salad with Chicken, Toasted Walnuts & Cranberries

I just started a new job and I’ve discovered that starting at a new job feels a lot like being the new kid at school. What I am trying to say is, I have been eating lunch in my car.

Raw Kale Salad with Chicken, Toasted Walnuts and Cranberries

(This is what I have been eating. It’s delicious and keeps me from having to get to know anyone.)

Serves 4

½ cup dried cranberries

½ cup walnuts, lightly toasted

1 package of boneless, skinless chicken breast tenders

1 tablespoon extra-virgin olive oil

1 teaspoon salt

2 bunches of kale (about 1 pound), center ribs and stems removed, leaves thinly sliced crosswise

1 large avocado, diced

Zest and juice of 1 lemon

Preheat oven to 350 F. Spray a glass casserole dish with nonstick cooking spray. Season chicken with salt and pepper and place in dish in a single layer. Drizzle lightly with olive oil then cover dish with tin foil. Cook about 25 minutes then remove foil. Continue cooking until chicken is done, approx 5-7 mins.

Meanwhile place kale in a large mixing bowl. Add cranberries, toasted walnuts and avocado. Once chicken has cooled, add chicken, lemon zest/juice then season with salt, pepper, drizzle with a good olive oil, put in your best Tupperware container then sneak past those judgmental parking attendants with your head held high. They don’t know you!