Kale & Chicken Salad
Serves 4
20 mins prep
10 mins cook
30 mins total
Finishing off the week with a delish kale & chicken salad perfect for fall 🍂
0 servings
preheat oven to 375 & line a large & small sheet pan with parchment. add the squash/oil/salt/pepper/garlic (and seeds if desired) to the small pan and the chicken, 2 tbsp oil/salt/pepper/garlic to the large. place both in the oven. whisk together remaining 1/3 cup of olive oil, maple syrup, rosemary, and thyme for the maple rosemary chicken thighs. after 25 mins, remove both pans. set squash aside. cover the chicken in the maple rosemary sauce and place back in the oven for 10 minutes to finish baking. mix all vinaigrette ingredients in a bowl or jar. massage into the kale using tongs or clean hands and let sit at least 10 mins. when the chicken is done (165 degrees) slice it up. assemble the salad by adding the squash and seeds, diced carrots, chopped dates, and rosemary to the kale. mix in the chicken. serve in large bowls with a scoop of cooked wild rice on top and enjoy!! 💕
