Kale Chicken Bean Chop Salad

Ingredients

Marinated cannellini beans

• 1 teaspoon olive oil
• 1 tablespoon red wine vinegar
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 15-ounce can cannellini beans, drained and rinsed

Thousand island dressing (or use your preferred dressing)

• 1/2 cup mayonnaise
• 2 tablespoons ketchup
• 2 tablespoons sweet pickle relish
• 1 tablespoon white wine vinegar
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt, to taste
• Black pepper, to taste

Salad

• 1 large bunch kale, ribs removed and leaves chopped
• 1 rotisserie chicken, skin removed and meat shredded (about 1 to 1 1/4 pounds meat)
• 1 English cucumber, diced
• 6 ounces Gruyère cheese, chopped
• Pinch of salt

Steps

1. In a large bowl, whisk together olive oil, red wine vinegar, oregano, salt, and black pepper. Add the cannellini beans and toss to coat. Let marinate for at least 30 minutes or overnight in the refrigerator.
2. If making thousand island dressing, in a small bowl or jar, stir together mayonnaise, ketchup, relish, white wine vinegar, garlic powder, and onion powder. Season with salt and black pepper to taste. Cover and refrigerate until ready to use.
3. Add the chopped kale to a large salad bowl and sprinkle with a pinch of salt. Massage the kale with clean hands about 10 times, until slightly wet and darker in color.
4. Add the shredded chicken, diced cucumber, chopped Gruyère, and marinated beans to the kale. Toss everything together.
5. When ready to eat, portion out the salad and dress with the thousand island dressing just before serving.