This was lovely -- it was loosely based upon one of Dr. Wahls' recipes (Bacon Salad). Since my husband is not fond of bacon, and I had some organic chicken thighs to use, I subbed these chicken pieces for the bacon. They were quickly seared at high heat, with salt and pepper. The kale was first rubbed with oil and lemon, then topped with sauteed brussels sprouts, carrots and chick peas, and the hot chicken finished it, along with a scant drizzle of balsamic vinegar glaze. This was a hit!
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