FALL KALE AND SWEET POTATO SALAD

 
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INGREDIENTS:

1 cup Baby Kale

1 cup Arugula

½ cup Roasted & Cubed Sweet Potato

½ cup Cubed Cucumber

¼ cup Chopped Pecans

3-5 oz. Roasted Chicken Breast

DRESSING:

¼ cup Apple Cider Vinegar

½ cup Olive Oil

2 tbsp Minced Shallot

1 tbs. Dijon Mustard

1 tsp. Honey

INSTRUCTIONS:

Over 1 cup baby kale and 1 cup arugula, add ½ cup roasted and cubed sweet potato, ½ cup cubed cucumber, 1/4 cup chopped pecans and 3-5 oz. of roasted chicken breast. For the salad dressing: mix together ¼ cup apple cider vinegar, ½ cup olive oil, 2 tbsp minced shallot, 1tbs. Dijon and 1 tsp. honey shake well and drizzle 2 tbs of the dressing onto salad. Serves 1.

 
Lunch, Recipes, DinnerDaniel Tugender