Kale-Goat Cheese Salad with Chicken
Ingredients
- ¼ cup chopped walnuts
- ¼ cup olive oil
- 2 Tbsp balsamic vinegar
- 1 tsp honey
- 1 tsp dried crushed rosemary
- 1 tsp Dijon mustard
- ¼ tsp salt
- ¼ tsp pepper
- 2 (5-oz) pkg baby kale
- 2 cups shredded rotisserie chicken
- ¼ cup unsweetened dried cranberries
- ½ cup crumbled goat cheese
Instructions
- Toast nuts in a dry skillet over medium-high heat 3 to 4 minutes or until golden and fragrant.
- Meanwhile, whisk together oil, vinegar, honey, rosemary, mustard, salt, and pepper in a large bowl. Add kale, chicken, nuts, and cranberries; toss. Sprinkle with cheese.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
394
|
394
|
| Fat (g) | 25 | 25 |
| Sat. Fat (g) | 6 | 6 |
| Protein (g) | 27 | 27 |
| Carb (g) | 17 | 17 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 462 | 462 |
Low Carb Lunch Meal Plan
This recipe selected from the eMeals Low Carb Lunch Meal Plan.
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