Kale Chicken Salad with Orange Cumin Vinaigrette

On my last-ish day of winter break, I went over to Jun’s to hang out and see everyone before I ran off back to the bitter, bitter cold. He’d made a bowl of guacamole that we (me, Jun, Steph) demolished (we rather guiltily hid all evidence of its existence) and a gargantuan bowl of salad (recipe from here!).

F: Thank you! :D :D :D
J: It’s my job to feed you. :]
F: Happy wife, happy life!

Kale Chicken Salad with Orange Cumin Vinaigrette

-orange slices, quartered
-chicken, cooked + cut into bite-sized pieces
-1 rounded tsp Dijon mustard
-1 rounded tsp orange zest
-1 tsp cumin, or to taste
-1/4 tsp red pepper flakes, or to taste
-1 tbsp fresh orange juice
-1/4 cup rice vinegar
-1/3 cup EVOO, or to taste
-sea salt, to taste
-freshly ground black pepper, to taste

1) Place all dressing ingredients into a mason jar, cover, and shake vigorously.
2) Add dressing into bowl with kale/chicken/oranges, to taste.

The dressing makes about 3/4 cup!


About Farrah

A frugal, selectively antisocial Family Medicine physician with too many interests. Loves...God, family, friends, volunteering and helping others, making others happy, music (especially piano and singing), Tahitian/hula/salsa/pole dancing, aerial silks, learning, writing, cooking, eating, sleeping, lifting weights, playing SNES and DS, photography, editing, window-shopping, gymnastics, kickboxing, BJJ, finding great deals, pyrography, horseback riding, archery, frolicking in the great outdoors...making every moment count.

Posted on January 22, 2014, in Food and tagged , , , . Bookmark the permalink. Leave a comment.

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