Kale Salad with Herb-Roasted Chicken | Rosemary Farm

Ingredients

• 1 pound chicken breast, split into two pieces
• 1/2 tsp dried parsley
• 1/2 tsp dried oregano
• 1/2 tsp garlic powder
• 4 cups baby kale
• 4 hard-boiled Rosemary Farm eggs, halved
• 1 cup red grapes, halved
• 1 medium granny smith apple, thinly sliced (about 1 cup)
• 1/4 cup pecans, chopped
• 1/4 cup balsamic vinaigrette