• Farrah


Friends, how is it POSSIBLE that we are in January already!! I can't believe we are literally just a few months away from spring, which means SWIMSUIT season is really just around the corner. (Am I the only one screaming at that thought??)

And in hindsight, maybe all of my holiday indulging wasn't....the BEST idea. I mean, I usually eat pretty dang healthy (#80/20rule), but there's just something about the holidays that lets temptation take hold and convince me that heading to that treat tray for the 18th time is a good idea (#allthecookies).

Which brings me to the REAL topic of conversation.....THIS SALAD. <3

Oh, yeah.....I can hear you now....


Preach, sister. I hear your complaints. Mine used to be even LOUDER than that! 😜

I TRIED to love kale.

Sautéed? SOGGY (blech!)


And then...this self-proclaimed "salad hater" found her soul mate dish...TOASTED KALE SALAD.

They say love at first sight (well, OK...taste) doesn't exist....

...I'm here to tell you, THEY WERE WRONG. 😂

All kidding aside, something MAGICAL happens when you toast kale over medium high heat in a dry skillet. It changes the texture to airy. It transforms the flavor to nutty/toasty. ❤️

And after topped with a homemade lemon Dijon dressing with chicken, homemade croutons and pepitas (plus maybe some halved cherry tomatoes), all prepared in under 30 minutes...well, it's like a little plateful of HEAVEN. 😍

Seriously...it will turn you into a believer!! 👊🏻🙌🏻

This recipe comes from the FIXATE cookbook by Autumn Calabrese (creator of 21 Day Fix, my soul mate fitness program!)....honestly, the entire cookbook is AMAZING! But you at least need to try this recipe to see the awesomeness for yourself! :)



  • 1 slice low-sodium sprouted whole-grain bread, cut into 1-inch cubes

  • 1 tsp. olive oil

  • 1 pinch sea salt

  • 1 pinch ground black pepper

  • 1 (4-oz) raw chicken breast, boneless, skinless, cut into strips

  • 1/4 tsp. ground chili powder

  • 1 bunch kale, torn into large pieces (about 6 oz)

  • 2 Tbsp Lemon Dijon Salad Dressing (see recipe below)

  • 1 tsp. finely chopped lemon peel (for garnish; optional)


  1. Preheat oven to 450 degrees.

  2. Line a baking sheet with aluminum foil.

  3. Combine bread, oil, salt, and pepper in a medium bowl; toss until well blended. Place on prepared baking sheet. Bake for 10 to 12 minutes; or until croutons are toasted and crunchy.

  4. Sprinkle chicken with chili powder. Set aside.

  5. Heat large nonstick skillet over medium-high heat.

  6. Add chicken; cook, stirring frequently for 6 to 8 minutes, or until chicken is no longer pink in the middle, and is blackened on the outside. Remove chicken from pan. Keep warm.

  7. Add kale to skillet; cook, over high heat, for 4 to 5 minutes, turning once, or until kale is crispy and lightly charred.

  8. Evenly divide kale between two serving plates; top with chicken and croutons.

  9. Drizzle evenly with Lemon Dijon Salad Dressing. Evenly top with lemon peel, if desired.

Serves: 2

21 Day Fix Container Equivalents (per serving): 2 green, 1/2 red, 1/2 orange, 1/2 tsp

Salad Dressing Ingredients:

  • 1 large egg yolk, pasteurized

  • 1 Tbsp. Dijon Mustard, gluten-free

  • 1/4 tsp. sea salt

  • 1/2 tsp. ground black pepper

  • 4 Tbsp. fresh lemon juice

  • 1 1/2 tsp. finely chopped lemon peel

  • 1/4 cup extra-virgin olive oil


  1. Place egg yolk, mustard, salt, pepper, lemon juice, and lemon peel in a blender (or food processor); cover. Blend until smooth.

  2. Slowly add oil, blending continuously until well blended.

Serves: 6 (approx 2 Tbsp. each)

21 Day Fix Container Equivalents (per serving): 1 orange

#kalerecipes #kale #swimsuitseason #eatright #cleaneating

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