1cupbrussel sprouts, chopped into bite-sized slices
1cuppurple cabbage, sliced
1carrot, cut in ribbons with a mandolin (or sliced thinly)
1red onion, sliced thinly
1small stalk of fennel, sliced thinly (divided)
1cucumber, chopped in bite-sized pieces
¼cupcrumbled feta (optional)
Garlic Citrus Vinaigrette
¼cupextra virgin olive oil
1 ½lemons, juiced (approximately 4 tbsp. juice)
1garlic cloves, minced
1teaspoonminced fennel (reserved from above)
Preheat oven to 375ºF (190ºC). Spray a small pan with olive oil spray and spread seasonings on both sides of chicken thighs.
Place in pan and bake for 30 minutes or until the thickest part of the thigh reads 165 degrees. Set aside and allow to cool.
While the chicken is baking, prepare the salad ingredients. Chop the kale, Brussels sprouts, and cucumber. Thinly slice the purple cabbage, carrot, red onion, and fennel. Dice the tomato. Toss the ingredients a large bowl, then place in the refrigerator until needed.
Combine all vinaigrette ingredients in a mason jar and shake vigorously. Place in the refrigerator until needed.
Once the chicken has cooled, chop into bite-sized pieces and place over salad. Drizzle on vinaigrette and toss.
This recipe is for 6 salads.When slicing the stalk of fennel, reserve a small amount to mince for vinaigrette. If you cannot find fennel (may be called anise) in your local grocery store, it can be omitted, or substituted with celery.If you prefer a heavier dressing, try a keto ranch dressing instead of the vinaigrette.This salad can be made ahead and stored in small, airtight containers in the refrigerator. Kale and cabbage hold up well to all the crunchy toppings and soak up the vinaigrette without getting soggy.To serve as a side salad, omit the baked chicken.