Ingredients
- 2 chicken breasts (about 4 ounces each) cut ½-inch julienne strips
- 3 cups shredded kale
- ½ cup chopped pecan pieces
- ½ cup dried cranberries
- ½ cup crumbled feta cheese
- 1/3 cup olive oil
- 2½ tablespoons lemon juice
- 1¼ teaspoons Dijon mustard
- ¾ teaspoon minced garlic
- ½ teaspoon salt
- ¾ teaspoon black pepper
- ¾ teaspoon balsamic vinegar
- ½ teaspoon chopped garlic
- Dash of salt
- 1/8 teaspoon black pepper
- 2¾ teaspoons canola oil
- ½ teaspoon chopped oregano leaves
- ½ teaspoon chopped thyme leaves
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