Ingredients

For the dressing:
1 small lime
1 small lemon
3 tablespoons extra virgin olive oil
2 tablespoons champagne vinegar, or wine vinegar
sea salt, to taste
ground black pepper, to taste

For the salad:
1 pound cooked chicken, option to not use chicken, or replace with turkey
1/2 bunch kale
1/2 cup shredded purple cabbage
1 small red bell pepper
1 small mango
1 large avocado
2 green onions
1/4 bunch cilantro
2 teaspoons black sesame seeds, optional

How To Prepare

1.For the dressing: Juice lime and lemon.

2.Whisk together all dressing ingredients. Set aside.

3.For the salad: Shred or cube chicken. Chop kale into small pieces. Shred cabbage. Dice bell pepper and mango. Peel, pit, and cube avocado.

4.Chop the white and light green parts of the green onions. Chop cilantro.

5.In a bowl, combine all salad ingredients.

6.Pour dressing over salad and toss gently to combine.

7.Let salad set for 5-10 minutes before serving to allow kale leaves to soften.

8.Divide among plates and serve.