Honey mustard kale salad

Honey Mustard Kale Salad with Grilled Chicken

Ready in 30 minutes (does require marinade time, 3-12 hours)
Serves 6-8 people

Salad Ingredients

• 1 Avocado
• 1 bunch Kale, rinsed & de-stemmed, dry
• ½ cup pecans or almonds
• 2 Tablespoons Dijon mustard
• 1 ½ Tablespoons honey
• 1 Tablespoon Lime juice
• 4 Tablespoons Olive Oil
• ⅓ cup parmesan, grated

Chicken Marinade Ingredients

• 3-4 Boneless, skinless chicken breasts
• ½ cup dijon or stone ground mustard
• ¼ cup honey
• ¼ plain Greek Yogurt
• 1 Tablespoon  Worcestershire sauce

Chicken Preparation

1. Combine marinade ingredients in bowl. Reserve 2-3 tablespoons. You can store in fridge. 
2. Transfer rest of marinade to ziplock bag and add chicken. Seal bag and massage until the chicken is coasted.
3. Store in fridge for 3-12 hours.
4. Preheat grill. Cook chicken, turning once until meat thermometer reads 165 degrees F, about 5-6 minutes per side. 

Salad Preparation 

1. Combine mustard, honey, lime juice, olive oil, S & P in large salad bowl.
2. Add kale and start massaging dressing into the leaves. Let rest while cooking the chicken. 
3. Once chicken is cooked and you are ready to eat, dice the avocado and  squirt a little lime juice over to keep them green. 
4. Top salad with sliced chicken, avocado, nuts & parm.
5. Enjoy!

Tips

You can swap out Agave for Honey.