Description
This Roasted Kale and Broccoli Salad is full of flavor and nutrition. From the vitamin-rich broccoli and kale to the protein-packed chicken, this salad is designed to nourish you – mind, body, and soul.
Ingredients
- 4 cooked chicken breasts
- 2 crowns broccoli, cut in bite-size florets (approximately 6–7 cups)
- 3 tablespoons avocado oil
- 1 head dino kale, stemmed and torn in bite-size pieces (approximately 5 cups)
- Salt and freshly ground black pepper
- ¼ cup kalamata olives
- 1 cup croutons
- ¼ cup creamy high protein caesar salad dressing
Instructions
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If not already prepped, make the chicken breasts: Oven roast 4 chicken breasts according to your favorite recipe.
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Preheat the oven to 425°F. Line two baking sheets with parchment paper.
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In a medium bowl, toss the broccoli in 2 tablespoons of oil and season generously with salt and pepper. Spread the broccoli out in a single layer between the two baking sheets, making sure to leave room in between pieces so the broccoli crisps up and doesn’t steam.
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Roast the broccoli in the oven for 15 to 20 minutes, stirring halfway through.
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Meanwhile, in the same bowl, add the kale and the remaining oil and season generously with salt and pepper.
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When the broccoli starts to brown, add the kale to the two baking sheets. Roast for another 15 minutes until the kale starts to crisp up and the broccoli turns a nice golden brown.
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Top with the kalamata olives, croutons, and chicken. Drizzle with caesar salad dressing and season with more salt and pepper, if desired. Enjoy!