OMG #TastyTuesdays still exists!! Do you ever have those moments when your body is literally yelling at you to put some greens in it?! I really had been slacking in the veggie department, and decided to try making a healthy cobb salad using kale instead of lettuce. The secret to this salad, and making the kale tolerable is chopping it into thin pieces similar to "subway lettuce." I don't know why it makes it so much better, but just trust me it makes the whole thing a lot more enjoyable.
2 Chicken Breasts
2 Hard Boiled Eggs
1 Medium Red Onion (diced)
2 Shtitake Mushroom Caps (Chopped)
1/2 of a Large Bag of Kale (6 oz.)
Red Wine Vinegar
Before you get into chopping up the kale, chop up the mushrooms & onion so that you can start sautéing them. While they're cooking you can boil the eggs in another pot, and season your chicken with salt, pepper, Lawry's, & red pepper flakes (drizzle it in olive oil first). Now that all the prep work is done start chopping up the kale, cooking the chicken, and peeling the eggs. Once the onions & mushrooms are done cooking, mix them in with the chopped kale. To make the dressing I just poured the red wine vinegar into a small bowl & added honey & dijon mustard to it until I got it to a flavor that I liked. Red wine vinegar has a very strong flavor to it, so start out slowly amount wise & add more as you go. Once you get it to a flavor you like, pour it over the kale, mushroom, & onion mixture & mix it all up. Last but not least throw the protein on top & you've got yourself a delicious & healthy meal :)