Kale & Carrot Chicken Salad with Avocado Garlic Lime Dressing

Wash and pat dry the kale. Strip the leaves from the central stems. Discard stems (or put into your compost bucket). Roll up leaves into "cigars" and cut horizontal slices off the ends. This leaves you long strings of kale.

Wash exterior of avocado and dry. Slice avocado, remove seed and turn pulp out into large bowl.

Take 2 cloves of garlic, peel, put into garlic press, and stir the extruded garlic into the avocado.

Take juice of 1/2 lemon or lime and squeeze into avocado/garlic mix. Stir up well. Stir in the kale & mash it as you stir the dressing over it. Stir in carrot strips.

Stir in cubed apples and cubed chicken breast. Add pecans and stir in well.

Taste and adjust seasonings: I added 2 tsp olive oil because it didn't have the right "mouth taste. " also, I ground just a tad of salt and pepper over the whole to bring the favors together. I don't cook with salt, as the RDA is 1,500 mg/day for adults. (As prepared before salting to taste, 120 mg only).

This is a made from scratch meal that will make you think you can really cook! All you have to do is keep your fingers away from the sharp edge of the knife! LOL

Use precooked & chilled chicken breasts--good for leftovers, or cook a few breasts extra & eat this cold delight!

Serving Size: Makes 2 four oz protein portions, with 2 carb servings

Number of Servings: 2

Recipe submitted by SparkPeople user REVCORNIE.