Chili Chicken Salad with Future Fresh Baby Kale
FOR THE SALAD:
- Future Fresh Baby Kale
- 1 cup raw or cooked shredded beets
- ¼ cup pomegranate seeds
- ¼ cup raw pecans chopped
- 1/3 cup goat chevre
FOR THE CHILI CHICKEN:
- 2 tablespoons grapeseed or olive oil
- 1 large boneless skinless chicken breast
- 2 teaspoons chili powder
- Salt and pepper
CINNAMON DIJON BALSAMIC VINAIGRETTE:
- ¼ cup olive oil
- ¼ cup balsamic
- ¼ teaspoon ground cinnamon
- 1 teaspoon pure maple syrup
- 1 tablespoon Dijon mustard
- Pinch salt
PREPARE THE CHILI CHICKEN:
Sprinkle the chicken breast with chili powder, salt, and pepper.
Heat the oil in a cast-iron skillet over medium heat.
Add the chicken breast and cook 4 minutes. Flip carefully, and cook on the other side an additional 4 minutes, or until chicken has reached an internal temperature of 160 degrees F.
Place chicken on a cutting board and slice into strips.
PREPARE THE CINNAMON DIJON VINAIGRETTE:
Add all ingredients for the vinaigrette to a small blender and blend until smooth. Set aside until ready to use.
PREPARE THE SALAD:
Add the ingredients for the salad to a large bowl, including the chicken strips. Toss in the desired amount of cinnamon Dijon balsamic vinaigrette. You will not need all of the dressing, so you can save it for other salads.
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