I mentioned on Monday that I am INCREDIBLY happy to be at home. While it’s fun, traveling is exhausting, and you REALLY miss the comforts of home. What I miss most: The element of choice. Choosing what to wear, choosing what to do, and of course, choosing how to dine.
While we had many laughs, learnings, and delicious meals, I spent Saturday afternoon stocking my fridge and creating in the kitchen. Interestingly, my first dish at home was one inspired by the trip!
On our final evening of this adventure, we dined at Tommy Bahama’s in Newport Beach. I was a little disappointed to be going to a chain restaurant, but WOW. I’m going to say my meal there was the best of the trip.
After scouring the menu, I landed on a beautiful kale salad. A kale salad that I savored, took my time eating, and knew I’d have to have again. One that I was determined to make at home.
This salad came together beautifully with just a few easy ingredients. It’s sweet from the cranberries, salty from the pepitas, and savory with the garlicky chicken. You’re going to love this salad, and be amazed at how easy the dish is to make! I’m realizing that I forgot the shredded green cabbage that was in the original version. I’ll be adding that in next time I make it!
Copycat Tommy Bahamas Chopped Kale Salad | No Thanks to Cake
- 3 cups chopped kale
- 4 oz. chicken breast, baked and sliced
- ¼ cup dried cranberries, reduced sugar variety
- ¾ cup heirloom cherry tomatoes, sliced
- 2 Tbsp. red onion, diced
- 1 Tbsp. pepitas
- 1 Tbsp. almonds, sliced
- 2 Tbsp. Lite Asian Sesame salad dressing
- Remove your kale from the stems and chop finely. Place in a large bowl.
- Add your veggies and toppings including your tomatoes, red onion, pepitas, cranberries, and almonds.
- Add salad dressing and stir to combine.
- Top with chicken. I used Uproot Kitchen‘s Baked Garlic Chicken recipe. Details here.
- Get ready to have your mind blown. So much texture, flavor, and so much yum!