This Citrus Kale Salad with Blood Orange Vinaigrette is a healthy and refreshing winter detox salad. After an indulgent holiday, this is a great way to use up leftover turkey or chicken and get some much needed nutrients between all the crazy holiday eating!
1bunchbunch kaleribs removed and leaves torn into pieces (about 6 cups)
8ouncescooked chicken or turkeycut into bite sized pieces
1persimmonthinly sliced into half moons
1mandarin orangepeeled and separated into wedges
4ouncessoft goat cheesechevre
For Blood Orange Vinaigrette:
1/3cupfreshly squeezed blood orange juice
1tablespoonfreshly squeezed lemon juice
zest of one blood orange
1tablespoonfinely diced shallot
Add all ingredients for blood orange vinaigrette to a mason jar, tightly seal lid and shake until fully combine (or you can just whisk it together).
Add the torn kale to a large salad bowl. Pour a few tablespoons of the dressing over the kale, then massage the dressing into the kale for a few minutes. Allow to sit while preparing the rest of the ingredients.
To assemble salad, add the rest of the salad ingredients to the salad bowl, toss to combine. Top with more dressing or serve with dressing on the side.
This is a great recipe for leftover chicken or turkey! It is also a great use for a store bought rotisserie chicken.If you can't find blood oranges, regular oranges should work.This would also make a great side salad and a vegetarian option just by leaving out the chicken.