A nice take on kale salad. Adapted from a recipe in Saveur magazine.
Ingredients:
2 cups chiffonaded kale (stems removed, leaves sliced into thin horizontal ribbons) 2 cups blueberries 1 cup cooked chicken breast, cut into bite-size pieces 1 cup cooked rice 1 cup pesto – your favorite – or to taste Salt and pepper 1/2 cup slivered almonds or chopped pecans
Preparation:
In a large bowl, combine kale, blueberries, chicken and rice. Toss together. Add enough pesto to make a nice dressing. Season to taste with salt and pepper, and maybe some fresh lemon juice. Add nuts and chill.
This travels well and would make great picnic food!