Citrus Kale Salad With Chicken Recipe

Citrus Kale Salad With Chicken

Original Recipe: sweetcsdesigns.com

INGREDIENTS:

CHICKEN

• 4 cups firmly packed shredded kale, finely chopped
• 2 cups broccoli slaw
• 2 cups finely shredded Brussels sprouts
• 1/2 cup dried cranberries
• 1/4 cup sunflower seeds

SALAD

• 3 tablespoons extra virgin olive oil
• 1 1/2 tablespoons balsamic vinegar
• 2 teaspoons maple syrup
• 1 teaspoon Dijon mustard
• 1/4 teaspoon fine salt
• Freshly ground black pepper, to taste

DRESSING

• 1/3 c. extra-virgin olive oil
• 1/4 c. freshly squeezed orange juice
• 1 tbsp fresh squeezed lime juice
• 1 tbsp fresh squeezed lemon juice
• 3 T. honey
• 1/4 tsp. kosher salt
• 1 1/2 tsp. poppy seeds

DIRECTIONS:

CHICKEN

• Preheat oven to 375 degrees.
• Generously coat chicken in olive oil and adobo seasoning.
• Wrap in a foil pouch and bake until the digital thermometer comes to 170 degrees internally. About 20-30 minutes.
• Remove from oven and let rest 10 minutes (chicken will continue to cook to 175 degrees in the foil pouch) before chopping into 2″ chunks.

DRESSING

• In a small bowl, whisk ingredients together until well combined.

SALAD

• Mix salad ingredients and toss gently to mix well.
• As you’re tossing, drizzle with dressing, and add in chicken.
• Serve immediately.