So today the Baker, inspired by Chicago’s restaurant week, decided to make a kale salad. But not just any kale salad, one with chicken and cranberry and a lemon yogurt dressing. It’s a relatively simple recipe.
First, cook the kale in chicken broth and garlic. Cook on medium high until the chicken broth evaporates.
First rub the skinless boneless chicken breast with Moroccan spice rub. Then bake the chicken in olive oil at 350 in covered glassware for 40 minutes. Once cooked, dice the chicken. Then, mix the chicken with bite size pieces of cooked kale along with dried cranberries and salt and pepper.
To make the dressing mix Greek Yogurt with the juice of lemon and use to dress the salad.