Ingredients

• 4-6 cups kale leaves, chopped without spine
• 1 can water chestnuts, chopped
• Juice of 1 lemon
• 2 cloves garlic
• 1/2 cup Asiago cheese
• Dash hot pepper flakes
• 2 Tbsp mint, chopped
• 1/4 cup strawberries, chopped
• 2 4-6 oz. chicken breasts
• 1/2 tsp. salt
• 1/2 cup chopped green onion
• 1 cup shredded cabbage – purple or yellow
• 1 cup shredded carrots
• 1/4 cup pine nuts
• 1 tsp. garlic salt
• 4 T. olive oil

Instructions

• In a lightly sprayed frying pan, add garlic and salt. Then sauté chicken, pine nuts and green onion until cooked through or lightly browned.
• In a separate bowl, combine kale, water chestnuts, hot pepper flakes, mint, strawberries, cabbage and carrots.
• For the dressing, in a blender or Magic Bullet, combine olive oil, lemon juice, 2 garlic cloves, Asiago cheese and a dash of pepper and salt. Blend until smooth and pour over kale mixture. Let stand at least 5 minutes.
• Combine all ingredients including chicken, and mix well.

Tip

Feel free to do this with shrimp, tofu or just serve plain. It’s delish!