Grilled chicken salad + red kale chips

This was one of those dinners that comes together quite at the last minute from little odds and ends yet somehow ends up hitting it out of the ballpark.

Washing kale

 Because everything comes together so quickly, it's also one of the reasons why I like having leftovers and a random array of veggies.

Laying on the foil-covered sheet to bake.

The basic salad was mixed greens topped with leftover grilled chicken, broccoli, sliced Roma tomato, black olives and Parmesan cheese.
For the hubby's bowl had a little more chicken and some radishes and a Hill Country Homestyle Canning pickle, both picked up at the farmer's market.  (Yes the same brand as my beloved okra.)
He doesn't like dressing so he usually squeezes a lime and shakes some salt and fresh pepper on top.

My plate had a little less chicken and of course a bunch of okra!

I like my salad topped with olive oil, lime and salt and pepper.  Here it is all mixed up.

Lastly I made a side of kale chips to go with it only I was feeling lazy and left the stems on.
Big mistake!
Since the stems are thicker they don't really cook through as quickly as the leaves, which is why you have to remove the stem before baking!  Plus they were a bit harder to eat and we had to pick out the stems anyway.  But they still tasted good, I couldn't get enough!