Lifestyle Approved
Serves: 2
Ingredients:
Salad:
2 chicken breasts, baked how desired
4-6 cups chopped Tuscan kale, chopped fine
1 organic honey crisp apples, thinly sliced
1/2 cup white cheddar cheese, finely shredded
Roasted Sweet + Smoky Nuts:
1/2 cup pepitas
1/2 cup pecans
1 tbsp. coconut oil, melted
2 - 3 tbsp. raw local honey
1/2 tsp. smoked paprika
1/2 tsp. salt
Dressing:
2 tbsp. olive oil
2 tbsp. apple cider vinegar
1 tsp. pure maple syrup
1 tsp. Dijon mustard
1 garlic clove, finely minced
1/4 tsp. chili powder
1/4 tsp. smoked paprika
1/4 tsp. cinnamon
Salt and pepper, to taste
Directions:
In a small pan, stir and melt the coconut oil and honey together until smooth. Add the remaining ingredients and coat the nuts completely. Place them on a parchment paper lined baking sheet and smooth them out slightly. Bake at 350 degrees F for approximately 10 - 15 minutes or until golden brown. Remove from the oven and toss slightly. Let cool before breaking apart. For the dressing, stir all ingredients together until completely mixed. Toss the dressing and kale until the kale is coated. Add the salad topping ingredients.