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Kale, Chard, Chicken, and Feta Salad

01 October

½ cup cider vinegar
2 teaspoons honey
½ teaspoon sea salt
½ teaspoon black pepper
½ teaspoon dried oregano (optional)
½ cup olive oil
1 bunch chard, torn into bite-sized pieces
1 bunch kale, torn into bite-sized pieces (for more tender kale, massage gently with a pinch or two of salt for 2-3 minutes – drain any excess moisture)
1 pound grilled skinless, boneless chicken breast, sliced (optional)
6 ounces crumbled feta cheese
1/3 cup raisins
1/3 cup chopped walnuts

1. Whisk the vinegar, honey, salt, pepper, and oregano in a bowl until the honey has dissolved. Whisk in the olive oil until evenly blended.
2. Place the kale, chard, chicken (optional), feta cheese, raisins, and walnuts into a bowl. Toss with the dressing and serve.

Serves 4-6

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