California Kale Salad with Diced Chicken

Name: California Kale Salad with Diced Chicken
Yield: 2 to 4
Ingredients: 1 ½ cups Foster Farms Grilled Chicken Strips, Refrigerated; 2 bunches kale, stems removed, finely chopped; Juice of 1 lemon; 2 tsp honey; 1 tsp salt; ¼ tsp red chili flakes; 3 tbsp olive oil; 1 cup butternut squash, peeled & cut into small wedges; ½ cup toasted cashews, broken up; 1/3 cup pomegranate seeds

A colorful and delicious medley of fruits, vegetables, and protein to give you a balanced meal packed with flavor!

Prep Time

10 mins

Cook Time

15 mins

servings

2 to 4

Made With:

Grilled Chicken Strips, Refrigerated - 6 oz

Ingredients

• 1 ½ Cups Foster Farms Grilled Chicken Strips, Refrigerated
• 2 Bunches Kale, stems removed, finely chopped
• Juice of 1 Lemon
• 2 tsp Honey
• 1 tsp Salt
• ¼ tsp Red Chili Flakes
• 3 tbsp Olive Oil
• 1 Cup Butternut Squash, peeled & cut into small wedges
• ½ Cup Toasted Cashews, broken up
• 1/3 Cup Pomegranate Seeds

Directions

In a large bowl, whisk lemon juice, honey, chili flakes and oil. Add kale and toss well to mix. Set aside.

On a sheet pan, roast squash in a 400°F oven for 15 minutes. Let cool.

Add cooled squash to kale mixture along with chicken, cashews and pomegranate seeds. Toss well to combine ingredients before serving.

COOK CHICKEN TO A SAFE INTERNAL TEMPERATURE OF AT LEAST 165°F.

Always use a meat thermometer to determine the temperature. Do not rely solely on suggested cooking times. Cooking appliances vary in temperature and cooking times are a GUIDE ONLY.