Kale and Chicken “Survival” Salad

Living with beauty has the glorious potential to infiltrate every area of our life. I am not talking about just surface beauty, but beauty that has meaning and beauty that benefits our lives for the long haul.

This includes our attitude toward our health and our bodies. We should Live with Beauty when it comes to our bodies. We should live with an aim toward Wellness.  And although I often fail at my daily goal of eating healthy foods and getting good exercise, this is a goal that will never leave my life. It is not about being on a diet all of the time, but about knowing what is actually good for our bodies, and then aiming toward health.

The following recipe is what I call my “Survival Salad.” It is named as such because it has helped me to survive every dietary restriction I have ever had. It is NOT a wimpy salad that will leave you hungry and pitiful. And it is super easy to make and keep on hand in the fridge. That is a win in my book.

Dietary restrictions, you ask? Like right now, for example. Georgia Luisa has had tummy issues. Sooo… for 4 months I have been off of dairy, gluten, soy and eggs {this is hard, people!}. And, thank goodness for Survival Salad – it is practical to whip up, even if you have a newborn. Or my restrictions from a few years ago, when I finally discovered that the SCD diet helped me heal my own tummy troubles, the Survival Salad still was a go! In fact, it was during this season that I first whipped up this awesome salad.

So, unless you are allergic to chicken or kale {or nuts, but those could easily be left out, just up the salt a bit}, I think this could be a go-to Survival Salad for you too!

Ingredients

2 c. cooked, shredded chicken breast {I prepare my chicken like this, and keep it frozen in 2 c. portions}

4 c. raw kale, washed well, stems removed, chopped

1 c. diced celery

1/2 c. salted peanuts {check your label! Many peanuts are actually coated in starch. The ones I use contain peanuts, peanut oil, and sea salt}

1/4 c. olive oil

2 Tablespoons Dijon Mustard {check your label! The major brand of dijon mustard includes sugar, but many brands do not}

salt and pepper to taste

Instructions

Combine all ingredients, dry ingredients first, then wet. Stir to combine. Using kitchen shears, chop kale into smaller bite-size pieces, which also further combines the ingredients.

Whip up some Survival Salad and keep it in the fridge. The next time you need a snack, or a lunch on the go, you will be all set.

and beautifully healthy.

Let me know if you try it?

Check out these “Living with Beauty : Whole Food Eating Posts“:

Toasted Pumpkin Seeds with Brown Sugar and Cayenne

Whole Food, secret-ingredient Cole Slaw

Cinnamon Honey Butter

And for more healthy cooking ideas, follow me on Pinterest, where I collect gobs of yummy, healthy recipes.

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