Harvest Chicken Kale Salad – Fall in a Bowl! 🍂🥗

• Salad
• 1 bunch kale, washed and chopped into bite-sized pieces
• 1 apple, diced
• 1 carrot, peeled and shredded
• 1/2 red onion, sliced
• 1 avocado, chopped
• 2 cups cooked chicken, shredded
• 1 cup corn kernels (optional)
• 1/4 cup dried cranberries
• 1/4 cup toasted pecan pieces
• 3 tbsp goat cheese, crumbled
• Dressing
• 1/4 cup freshly squeezed lemon juice
• 1 tbsp red wine vinegar
• 1/4 cup creamed honey (regular honey will do)
• 2 tbsp Dijon mustard
• 1/4 cup olive oil
• 1/2 tsp dried basil (or 1 tbsp fresh chopped basil)
• Zest of 1 lemon
• 1 inch (2.5 cm) knob of ginger, finely grated
• 1/4 tsp red pepper flakes
• 1 tsp soy sauce
• 1 shallot, finely minced
• 1/4 tsp sweet paprika
• Salt and pepper to taste

Instructions

1. 1

   Add all of the dressing ingredients to a container with a tight-fitting lid. Shake vigorously until emulsified.

2. 2

   Cover the red onions with cold water and allow them to sit for 10 minutes. This will take some of their pungency away. Rinse them under cold water and drain before adding to the salad.

3. 3

   Consider massaging the kale with a bit of oil. Pro tip: Massaging the kale with a tiny drizzle of olive oil helps soften those tough leaves!

4. 4

   Combine all of the salad ingredients. Pour the dressing over and toss until all of the ingredients are nicely coated. Season well with salt and pepper to taste. Enjoy!