It's difficult to eat as many salads in SF as we ate in Newport. I think it's the cooler weather; you just don't want a salad when it's foggy outside. So I've had to learn to be creative and make our salads heartier. This salad came from a craving I was having for something that was salty and citrus-laden. I'm also currently crushing on the slightly sweet goodness that is steamed beets. Trader Joes has some yummy, pre-packaged ones in their produce section, so when I saw them I grabbed a few lemons, some feta, and a bag of kale before heading home to concoct this delightfully satisfying and health salad.
Beet and Feta Salad
2 Chicken Breasts, cooked and chopped
4 Beets, steamed, peeled and diced
1 Lemon, juiced
1 Bag Kale, chopped
Cook the chicken breasts however you prefer. I like to cook mine in a pan on the stovetop with a little EVOO and some salt and pepper. Once cooked, dice into bite-size pieces. Dice the beats as well, into pieces the same size as the chicken. For the dressing, take the juice of one lemon, and add salt, pepper and dried oregano to taste (I used around 1 tsp pepper, 1 tsp oregano, and 1/2 tsp salt). While whisking, add olive oil to achieve desired consistency (around 1/4 cup usually does it). Dress the kale! This is super important. Kale needs to sit in an acidic vinegarette for a bit before being eaten. It helps wilt the kale slightly, which is definitely needed since kale is such a fiberous, leafy green. When you're ready to eat, top the salad with the chicken, beets, and a generous handful of feta, then toss and serve!
P.S. if you're looking for some more substance, add some quinoa! It's a delicous addition to this salad!