Name: Harvest Kale Salad
Ingredients: 2-3 oz kale (chopped); 2-3 oz mixed salad greens; 3 oz fennel (trimmed and sliced); 1 cup quinoa (cooked); 1 large granny smith apple (cored and chopped); 6 slices bacon (cooked and diced); 1/2 cup sherry vinaigrette (see below); 8 oz chicken (see below); 2 Tbsp Sherry vinegar; 1 1/2 Tbsp Dijon mustard; 1 Tbsp honey; 1 Tbsp water; 1 Tbsp shallot (chopped); 2 pinch kosher salt; 1 pinch ground black pepper; 2 Tbsp olive oil; 8 oz chicken breast; 1 Tbsp orange juice; 1 Tbsp olive or vegetable oil; 1 clove garlic (peeled and minced); 1/4 tsp ground black pepper; 1/4 tsp dried basil; 1/4 tsp dried thyme

Harvest Kale Salad

Chicken, Granny Smith apple, sliced fennel, bacon, quinoa and kale mix with sherry vinaigrette.

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Ingredients

Harvest Kale Salad

2-3 oz kale chopped
2-3 oz mixed salad greens
3 oz fennel trimmed and sliced
1 cup quinoa cooked
1 large granny smith apple cored and chopped
6 slices bacon cooked and diced
1/2 cup sherry vinaigrette see below
8 oz chicken see below

Sherry Vinaigrette

2 Tbsp Sherry vinegar
1 1/2 Tbsp Dijon mustard
1 Tbsp honey
1 Tbsp water
1 Tbsp shallot chopped
2 pinch kosher salt
1 pinch ground black pepper
2 Tbsp olive oil

Marinated Chicken

8 oz chicken breast
1 Tbsp orange juice
1 Tbsp olive or vegetable oil
1 clove garlic peeled and minced
1/4 tsp ground black pepper
1/4 tsp dried basil
1/4 tsp dried thyme

Instructions

Harvest Kale Salad

Distribute all ingredients in salad bowls. Drizzle 2 Tbsp Sherry Vinaigrette (see below) on each salad and toss to coat. Add sliced Marinated Chicken (see below).

Sherry Vinaigrette

In blender or food processor, combine all ingredients except oil. Blend until smooth.
With blender running, slowly add oil in a thin, steady stream until well blended.
Add to salad or store in sealed container in refrigerator.

Marinated Chicken

Thaw and trim chicken.
Combine all marinade ingredients. Refrigerate 2 hours or overnight. Drain marinade.
OVEN METHOD Preheat oven to 350 degrees F. Bake 10-12 minutes until reaches an internal temperature of 165 degrees F and juices run clear. GRILL / PAN METHOD Preheat oven to 350 degrees F. Cook 5 minutes. Turn chicken over. Cook chicken 4 - 6 minutes until reaches an internal temperature of 165 degrees F and juices run clear.
Cool and slice for salads.

Nutrition

Calories: 300kcalCarbohydrates: 21gProtein: 17gFat: 16gSaturated Fat: 3.5gCholesterol: 40mgSodium: 450mgFiber: 3g

Course Entrees, Salads

Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.

Harvest Kale Salad