November 03, 2014 1 min read 0 Comments
3 cups chopped romaine salad
1 cup finely chopped kale
1 cup beets cut into ¼” dice
1 boneless skinless chicken breast, cooked
⅓ cup dried cranberries
1 organic apple, cut in ¼” dice (skin on)
¼ cup organic bacon, cooked and crumbled
⅓ cup toasted pecans (whole)
2 hard boiled eggs, chopped (½” pieces)
¼ cup blue cheese, crumbled
Place ingredients in a blender and puree on highest speed until mixture is creamy.
Directions Use a fancy 9” pie plate. Place lettuce and kale in the bottom. Cut the chicken into strips and lay this in a strip on top of the lettuce mixture. Working toward the right side of the chicken continue to lay down strips of all other salad ingredients. Drizzle dressing over top.
Katie has worked in the natural health & wellness industry for over 10 years and is currently studying to become a Registered Holistic Nutritionist. She is passionate about eating #feelgood food and recognized that this might look different for each and every person. She truly believes that in a healthy lifestyle, you can have your cake and eat your kale, too! Follow her on Instagram @katielmitts