Crunchy Kale and Chicken Salad

Ingredients

• 1 lb boneless skinless chicken breasts
• Pinch salt and pepper
• 8 oz or one bunch curly leaf kale
• 2 stalks stalks celery
• 1/3 cup sliced almonds
• 1/3 cup golden raisins
• 1/2 cup mayonnaise
• 3 Tbsp apple cider vinegar
• 1 1/2 Tbsp honey
• 1/2 Tbsp Dijon mustard
• 1/4 tsp salt
• Freshly ground pepper

Directions

1. Sprinkle the chicken breast generously with salt and pepper. Cook it on a countertop grill, or use a skillet, until the chicken is done all the way through. Set it aside until fully cooled, then cut it into small pieces.
2. As the chicken cools, chop the celery into small pieces. For an easy approach, slice each stalk lengthwise into strips, then turn the strips and cut them crosswise into little cubes.
3. Make the dressing by stirring together the mayonnaise, cider vinegar, honey, Dijon mustard, 1/4 tsp salt, and a few grinds of freshly cracked pepper.
4. Pull the kale into small bite-sized pieces, wash it, and dry the leaves thoroughly. Rinsed kale can be wrapped in a clean, dry dish towel to soak up extra moisture. Put the kale in a bowl, then add the chopped chicken, diced celery, sliced almonds, and golden raisins on top. Pour in the dressing and mix really well, until everything is coated. Serve right away.