Chicken Orange Kale Salad
Chicken Orange Kale Salad
Directions
- Place the first four ingredients in a large mixing bowl and toss with Ken’s White Balsamic Vinaigrette until well coated.
- Transfer to a cold salad bowl and place sliced grilled chicken and orange segments on top.
- Sprinkle salad with Asiago cheese crisps.
- Serve with toasted French bread
Ingredients
- 5 cheese crisps, asiago
- 5 clementine(s), cut into segments
- 1/4 cup Ken's® White Balsamic Vinaigrette
- 3 cups lettuce, kale and arugula blend
- 2 tbsp Peak Fresh Produce® Onion(s), Red, julienned
- 2 tbsp Peak Fresh Produce® Pepper(s), Red Bell, julienned
- 1 West Creek® Chicken, Breast(s), grilled, sliced
