Kale Salad with Chicken
I had no intentions on posting about this salad, or else I would have taken a much nicer blog-worthy photo (what a missed opportunity on my part, gaaah), but it was really tasty, so I decided to share it anyway. This photo will more than likely be replaced with a better version in the coming days because these things matter, okay?
This simple, yet filling salad is a mashup (literally) of kale, avocado, lemon and lime juice, tomatoes, pink Himalayan salt, and carrots, topped with chicken tenderloins (which were marinated in maple syrup and turmeric). The original recipe - video included, which you can check out here, calls for chopped celery as well, but since the only way I enjoy my celery is cooked, I skipped that ingredient.
I've really been trying to incorporate healthier options into my meals, and this is definitely a great place to start, although I’m still slowly warming up to kale. Do I plan on ditching a delicious burger or a platter of loaded nachos forever? Hell no. Food is to be thoroughly enjoyed, so I will always indulge, but consistently including healthier choices is no longer an option, it's a necessity. For me, it's all about figuring out what I enjoy. It's definitely been trial and error (keep the brown rice far, far away from me), but I will not be defeated.