Chicken, Black Bean & Kale Salad

Name: Chicken, Black Bean & Kale Salad
Ingredients: Salad:; 1 bunch of curly green or Tuscan kale, center stem removed & chopped into bite-sized pieces; ¼ teaspoon pink Himalayan or sea salt; 2 cups cooked cauliflower/broccoli rice or quinoa/rice; 15 oz can of black beans, rinsed & drained; ⅓-½ cup finely chopped red onion; ½ cup chopped red bell peppers; ¼-½ cup favorite roasted seeds or nuts (pumpkin seeds or pine nuts would be great); 1 lb chicken breast/thigh, cooked & chopped (optional); Avocado-Lime Dressing:; 1 ripe avocado; ½ cup tightly packed cilantro, chopped; ¼ cup cold-pressed olive oil or avocado oil; 1 - 2 limes, juiced (depending on how much lime flavor you like); 1 garlic clove, chopped (or more!); ¾ teaspoon ground cumin; ½ teaspoon pink Himalayan or sea salt; ⅛ teaspoon cayenne pepper (or more to taste); Filtered water for thinner consistency; 1-2 scoops Organixx Clean Sourced Collagens powder (optional); For vegetarian version: omit chicken. Could add in additional veggies like shredded carrots, chopped tomatoes, or your preferred plant-based protein.; For Paleo version: omit black beans and use either cauliflower or broccoli rice; **This recipe is delicious with or without the chicken!**

0organixx.com

Your recipes

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

To a large mixing bowl, add in chopped up kale and salt. Massage with hands by squeezing and releasing until kale turns a beautiful dark green color; about 1 minute. Add in the rest of the salad ingredients.

Step 2

Make the dressing by adding all of your ingredients except the avocado to a food processor and blending up. Add in avocado and blend up until creamy, adding additional filtered water to reach desired consistency.

Step 3

Pour dressing over salad and toss together. Enjoy!

Step 4

Store salad in a covered container in the refrigerator for up to 3 days.

Top similar recipes

Curated for you