Kale Apple and Chicken Salad with Pecans

October 12, 2017

Ingredients

  • 1 bunch kale, chopped
  • Apple Sour Cream Dressing, to taste (recipe follows)
  • ½ cup mandarin orange segments
  • ¼ cup smoked or toasted pecans
  • ¼ cup pickled apples
  • ¼ cup cotija or feta cheese
  • ½ pound smoked or roasted chicken, pulled
  • Orange Chimichurri, to taste (recipe follows)
  • Corn muffins, for serving (optional)
Apple Sour Cream Dressing
  • ½ cup pickled apples
  • ½ cup sour cream

Preparation

Place kale in a large mixing bowl. Add enough dressing to moisten, or to taste. Add mandarin orange segments, pecans, and pickled apples. Toss together to equally distribute the dressing and ingredients. Sprinkle with cheese.

In a separate large bowl, toss chicken with enough Orange Chimichurri to moisten, or to taste. Serve salad topped with chicken on the side and a corn muffin, if desired

Apple Sour Cream Dressing

Makes about 1 cup

Combine pickled apples and sour cream in a blender. Blend until smooth and homogenous.

 

About this recipe

For the Pickled Apples and Orange Chimichurri please visit ediblesarasota.com

Ingredients

  • 1 bunch kale, chopped
  • Apple Sour Cream Dressing, to taste (recipe follows)
  • ½ cup mandarin orange segments
  • ¼ cup smoked or toasted pecans
  • ¼ cup pickled apples
  • ¼ cup cotija or feta cheese
  • ½ pound smoked or roasted chicken, pulled
  • Orange Chimichurri, to taste (recipe follows)
  • Corn muffins, for serving (optional)
Apple Sour Cream Dressing
  • ½ cup pickled apples
  • ½ cup sour cream
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