Kale Chicken Salad with Orange Cumin Vinaigrette

On my last-ish day of winter break, I went over to Jun’s to hang out and see everyone before I ran off back to the bitter, bitter cold. He’d made a bowl of guacamole that we (me, Jun, Steph) demolished (we rather guiltily hid all evidence of its existence) and a gargantuan bowl of salad (recipe from here!).

F: Thank you! :D :D :D
J: It’s my job to feed you. :] F: Happy wife, happy life!

Kale Chicken Salad with Orange Cumin Vinaigrette

Ingredients:
(Salad)

• kale
• orange slices, quartered
• chicken, cooked + cut into bite-sized pieces

(Dressing)

• 1 rounded tsp Dijon mustard
• 1 rounded tsp orange zest
• 1 tsp cumin, or to taste
• 1/4 tsp red pepper flakes, or to taste
• 1 tbsp fresh orange juice
• 1/4 cup rice vinegar
• 1/3 cup EVOO, or to taste
• sea salt, to taste
• freshly ground black pepper, to taste

Instructions:

1. Place all dressing ingredients into a mason jar, cover, and shake vigorously.
2. Add dressing into bowl with kale/chicken/oranges, to taste.

(The dressing makes about 3/4 cup!)