|1 ½ cups||Foster Farms Diced Chicken|
|2||bunches kale, stems removed, finely chopped|
|•||Juice of 1 lemon|
|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.