Fall Kale Salad with Chicken, Walnuts, and Cranberries
Ingredients
- ⅓ cup chopped walnuts
- 2 Tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- ½ tsp dried rosemary
- ¼ tsp salt
- ¼ tsp pepper
- ¼ cup extra virgin olive oil
- 2 (5-oz) pkg baby kale
- 1 cup shredded rotisserie chicken (without skin)
- ½ cup crumbled goat cheese
- ½ cup dried cranberries
Instructions
- Toast nuts in a dry skillet over medium-high heat 3 to 4 minutes or until fragrant.
- Meanwhile, whisk together vinegar, mustard, honey, rosemary, salt, and pepper. Gradually add oil, whisking constantly.
- Combine kale, chicken, nuts, cheese, and cranberries. Drizzle with dressing; toss.
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