Chicken Kale Salad

I recently had a most delicious salad at Napa Valley Grille in West Los Angeles.  This is my interpretation of that salad.  I made it with chicken, but it would be just as good as a vegetarian meal.  Kale is so good for you.

                                         Chicken Kale Salad

2/3 c. shredded or cubed cooked chicken
1 bunch kale, tough stems removed, washed and cut (like chiffonade, but not quite that thin)
1/3 c. red leaf or romaine lettuce, cut
1/2 c. pine nuts (no need to toast)
1/2 c. shredded parmesean cheese
1/4 c. golden raisins
1/4 c. dried apricots, cut into small pieces

                                         Lemon Dressing

1 lemon, juiced
1/2 c. olive oil

Assemble all ingredients for the salad in a bowl.  Add the dressing.  Depending on your taste, you may need more dressing.  This will give you a lightly dressed salad.

Mix dressing into salad plate.  Arrange artfully on the plate.  This salad has already become a favorite of mine.  I hope you enjoy it too.