Super Greens Southwest Kale Salad

Super Greens Southwest Kale Salad is a gluten free and dairy free salad. One serving contains 715 calories, 28g of protein, and 40g of fat. For $3.0 per serving, this recipe covers 44% of your daily requirements of vitamins and minerals. This recipe serves 4. 3043 people have made this recipe and would make it again. It is brought to you by Laurens Latest. A mixture of cinnamon, skinless boneless chicken breasts, cumin, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 30 minutes. All things considered, we decided this recipe deserves a spoonacular score of 99%. This score is tremendous. Smoked Chicken Power Greens Kale Salad, Perfect Southern Greens (Kale, Beet, Collard Greens, Mustard), and Winter Kale + Beet Greens Salad with Pear, Gorgonzolan and Fennel are very similar to this recipe.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 15 minutes

 

Ingredients:

2 tablespoons agave

1 avocado, sliced

1 tablespoon balsamic vinegar

1 can garbanzo beans, drained and rinsed

1/2 teaspoon chili powder

1/4 cup chopped cilantro

chopped cilantro

1/8 teaspoon cinnamon

1/4 teaspoon cumin

1 teaspoon cumin

3 ears corn, cooked and charred on the grill

1 clove of garlic, smashed

1/2 teaspoon garlic salt

juice of 2 limes

6 cups kale and/or 'power greens' pre washed lettuce mix

1/4 cup light olive oil

2 tablespoons olive oil

finely diced red onion

salt, to taste

2 boneless skinless chicken breasts, cut into bite sized pieces

crushed tortilla chips

Equipment:

baking sheet

oven

blender

bowl

Cooking instruction summary:

Preheat oven to 400 degrees. Lightly spray baking sheet with non stick cooking spray and set aside. Toss chicken pieces in oil and seasonings. Spread evenly onto baking sheet and bake 15 minutes, turning once. Cool slightly.While chicken is cooking, place all ingredients for dressing into high powdered blender. Blitz until garlic is fully incorporated. Pour into serving bowl.Arrange each bowl with kale and other greens, corn, garbanzo beans, avocado, cilantro, onion, tortilla strips, etc. Top with chicken pieces and drizzle with dressing.

 

Step by step:


1. Preheat oven to 400 degrees. Lightly spray baking sheet with non stick cooking spray and set aside. Toss chicken pieces in oil and seasonings.

2. Spread evenly onto baking sheet and bake 15 minutes, turning once. Cool slightly.While chicken is cooking, place all ingredients for dressing into high powdered blender. Blitz until garlic is fully incorporated.

3. Pour into serving bowl.Arrange each bowl with kale and other greens, corn, garbanzo beans, avocado, cilantro, onion, tortilla strips, etc. Top with chicken pieces and drizzle with dressing.


Nutrition Information:

Quickview
714k Calories
27g Protein
40g Total Fat
70g Carbs
67% Health Score
Limit These
Calories
714k
36%

Fat
40g
62%

  Saturated Fat
5g
35%

Carbohydrates
70g
23%

  Sugar
12g
14%

Cholesterol
36mg
12%

Sodium
1042mg
45%

Get Enough Of These
Protein
27g
55%

Vitamin K
741µg
706%

Vitamin A
10438IU
209%

Vitamin C
136mg
165%

Copper
1mg
100%

Manganese
1mg
92%

Vitamin B6
1mg
75%

Vitamin B3
9mg
48%

Fiber
11g
46%

Phosphorus
452mg
45%

Magnesium
178mg
45%

Potassium
1401mg
40%

Vitamin E
5mg
37%

Folate
138µg
35%

Selenium
23µg
34%

Iron
5mg
28%

Vitamin B5
2mg
28%

Calcium
262mg
26%

Vitamin B1
0.34mg
22%

Zinc
3mg
20%

Vitamin B2
0.34mg
20%

Vitamin B12
0.21µg
4%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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