First I made the Tuscan Kale Salad. I used three leaves of kale, stripping the leaves off the ribs. I chopped up the kale, added 1 clove of garlic, and massaged with 1/2 TBSP of olive oil and a bit of salt. Adding the juice of 1/2 a lemon and then rubbed them altogether to soften the kale. I spread it on a plate leaving it empty in the center.
Then I made the Chicken Apple Salad. I chopped up about 4 ounces of white chicken left over from some soup I made. I sliced a celery stalk lengthwise into 4 long strips and then chopped them into small pieces. I chopped about 2 TBSP of red onion and 1 apple and added to the salad. I added 1 tsp of celery seed and 1 tsp of mustard, salt and pepper and just enough mayo to dress the salad.
I put the chicken salad in the middle of the kale salad. They work well together because they are so completely opposite in texture and flavor. The chicken salad is slightly sweet and creamy while the kale salad is garlicky and juicy from the lemon. They contrast so well and taste delicious separate or together.