Kale Salad with Chicken, Dates, & Almonds | Draper Valley Farms

Ingredients

• 2 ROXY® Organic Boneless Skinless Chicken Breasts
• 2 tbsp Olive Oil
• Salt
• Pepper
• 2 Bunches Kale, washed, stems removed and sliced thin
• 1 Lemon
• 1 Orange
• 1 tbsp Shallot, chopped fine
• 1 tsp Honey
• 1/2 tsp Kosher Salt
• 1/4 tsp Red Pepper Flakes
• 3 tbsp Extra Virgin Olive Oil
• 1/3 cup Slivered Almonds, toasted
• 8 Dates, pitted & chopped
• 2 Radish, washed and sliced thin
• 3 oz. Block Chevre (goat) Cheese, placed in freezer to grate over salad for garnish