Chicken and Kale Salad with Sweet and Tangy Dressing

From Chow Bella

For the salad:

2 cups kale, tough stems removed and cut or torn into small pieces

2 cups broccoli slaw mix (a mixture of shredded broccoli stems, cabbage, and carrots)

2 cups purple cabbage, finely shredded

6 oz cooked chicken breast, shredded into small pieces

2 tbsp raw unsalted sunflower seeds

For the dressing:

4 tbsp Paleo mayo (use your favorite recipe)

2 tbsp apple cider vinegar

1/2 tbsp Dijon mustard

1 packet stevia, or use sweetener of choice

1/4 tsp garlic powder

1/4 tsp celery seeds

1/4 tsp onion powder

1/4 tsp dried dill

1 pinch cayenne pepper

1 pinch chili powder

salt and pepper, to taste 

a few drops of water to thin the dressing as desired

1. Toss the kale, slaw, and cabbage in a bowl

2. Blend all the dressing ingredients in a bowl. 

3.Toss the salad with most of the dressing, reserving some for garnish. For a cole slaw flavor, blend the veggies and dressing a few hours ahead of serving. Cover and refrigerate until serving. For more of a green salad, toss the dressing and veggies right before serving.

4. Place the chicken and sunflower seeds on top of the salad and garnish with reserved dressing.

• Servings per recipe: 2 main-course servings (also enough for 4 side dish servings)

• Calories: 473.6

• Fat: 31 g

• Saturated fat: 4.5 g

• Cholesterol: 60.3 mg

• Sodium: 355.9 mg

• Carbohydrate: 24.1 mg

• Fiber: 9.3 g

• Sugars: 8.5 g

• Protein: 28.4 g