recipe

California Kale Salad with Diced Chicken

Name: California Kale Salad with Diced Chicken
Ingredients: Diced Chicken Breast, Kale, Lemon, Honey, Salt, Red Chili Flakes, Olive Oil, Butternut Squash, Cashews, 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

Ingredients

1 ½ cups Foster Farms Oven Roasted Diced Chicken Breast
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

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

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

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