California Kale Salad with Diced Chicken

Prep Time 10 min
Cook Time 15 min
Servings 2 to 4


  • 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


  • 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.

COOK 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.