Crunchy Kale and Chicken Salad

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  1.5 cup Chicken Breast, Grilled
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  6 cup Kale
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  1 cup Celery
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  0.3 cup Almonds
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  0.3 cup Raisins, Seedless
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  0.5 cup Mayonnaise, Regular
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  3 tbsp Vinegar, Apple Cider
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  1.5 tbsp Honey
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  0.5 tbsp Mustard, Dijon

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  0.3 tsp 1/4 tsp salt ($0.02)
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  0.3 tsp 1/4 Tsp Black Pepper (Freshly Cracked, $0.02)

Instructions

1. 1Cut the cooked chicken breast into bite-sized pieces (roughly ½–¾ inch) and set aside.
2. 2Rinse the kale thoroughly under cold water, remove the leaves from the tough center stems, tear into 1–2 inch pieces, and spin or pat dry in a clean kitchen towel until no excess moisture remains.
3. 3Dice the celery into small bite-sized pieces (roughly ¼ inch) and set aside with the chicken.
4. 4In a medium bowl, whisk together the mayonnaise, apple cider vinegar, honey, and Dijon mustard until smooth and fully combined; season with salt and pepper to taste.
5. 5In a large bowl, combine the dried kale pieces, chopped chicken, diced celery, raw almonds, and seedless raisins.
6. 6Pour the dressing over the salad mixture and toss until all ingredients are evenly coated and the kale is well dressed.
7. 7Divide the salad evenly into 4 airtight containers while still fresh; seal and refrigerate for up to 3 days.