Berry season is nearly in full swing, and it is an exciting time to try some new recipes. This salad combines some of my favorite ingredients into one quick and tasty recipe. Warm kale and parmesan cheese add a great flavor while the soft-boiled egg becomes an excellent dressing. The raspberries provide a bright note that balances out the dish, and the Pastamore Raspberry Balsamic Vinegar is the perfect finishing drizzle.
Ingredients: serves 3
4-6 cups - kale, chopped
3/4 lb - chicken, cooked
3 - eggs
4 oz - raspberries
1-2 Tbsp - Pastamore Raspberry Balsamic Vinegar
1 Tbsp - extra virgin olive oil
1 oz - shaved parmesan cheese
To taste - salt and black pepper
Directions:
1. Place the eggs in a small pot. Cover with cold water and place on the stove over medium-high heat. Bring to boil, remove from heat, and allow to sit for 2-3 minutes. Move eggs into an ice-bath to prevent further cooking.
2. Heat a large pot on the stove over medium heat. Once hot, add the olive oil and kale. Cook for 2-3 minutes or until slightly tender. Season to taste with salt and black pepper and remove from heat. Add the raspberries and fold to mix.
3. Peel the eggs and slice the chicken.
4. Plate the kale and top with the parmesan cheese. Next, add the sliced chicken and place the soft-boiled egg on top. Finish with a drizzle of Pastamore Raspberry Balsamic Vinegar.
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