Kale Salad with Chicken, Dates, & Almonds
CHECK OUT OUR RECIPE BOOKLET! - Back PRINT THIS RECIPE: | 2 | ROXY® Organic Boneless Skinless Chicken Breasts | | 2 tbsp | Olive Oil | | | Salt | | | Pepper |
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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
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