Green Kale Salad with Chicken

Start by preparing the chicken. Season it with salt, pepper, and any other desired spices. In a preheated skillet, cook the chicken until it reaches an internal temperature of 165°F. Set aside to cool.

While the chicken cools, prepare the kale. Wash the kale leaves thoroughly and remove the tough stems. Tear the leaves into bite-sized pieces and place them in a large salad bowl.

In a small bowl, prepare the lemon vinaigrette by whisking together lemon juice, olive oil, Dijon mustard, minced garlic, salt, and pepper.

Pour the lemon vinaigrette over the kale leaves and use your hands to massage it into the leaves. This will help to soften the kale and enhance its flavor.

Shred or slice the cooled chicken into bite-sized pieces and add it to the salad bowl with kale.

Top the salad with sliced cherry tomatoes, sliced cucumbers, avocado slices, and any other desired vegetables.

Optional: sprinkle the salad with crumbled feta or grated Parmesan cheese for added flavor.

Toss all the ingredients together until well combined. Adjust seasoning if needed.

Serve the Green Kale Salad with Chicken immediately and enjoy!