Shredded bed of kale with RollinGreens Chopped Fajita CHIC’KEN, cucumber, apple, and dried cranberries dressed with a light vinaigrette and freshly grated parmesan.

Serves 2-4 People

Ingredients

For Chopped Fajita CHIC’KEN

• 1 Bag RollinGreens Chopped Fajita CHIC’KEN
• 2 cups water
• 2 tbsp olive oil

For the Kale Salad

• 1 head of elephant kale
• ½ tsp sea salt
• ½ English cucumber
• 1 red apple variety
• ¼ cup dried cranberries
• ¼ cup grated parmesan (optional dairy free alternative)

For the Dressing

• ¼ cup olive oil
• 1 clove garlic
• ½ cup red wine vinegar
• Zest of one lemon
• Juice of ½ lemon
• 1 tbsp brown mustard
• 1 tsp honey or sugar
• ½ tsp salt
• 1/8 tsp black pepper
• 1/8 tsp smoked paprika

Instructions

1. For the Chopped Fajita CHIC’KEN, bring 2 cups water and olive oil to a boil in a medium pot or pan. Reduce heat to medium low.
2. Add the entire contents of the Chopped Fajita CHIC’KEN and stir well.
3. Cook 7-10 minutes, stirring occasionally, until most of the moisture has been absorbed.
4. For the salad, wash, and dry kale. Cut kale into shreds as small as you can. Place into large mixing bowl and add salt and massage until wet. Add the cooked Chopped Fajita CHIC’KEN and mix. Dice cucumber and apple and add to bowl. Add the cranberries and place into refrigerator. Grade parmesan and place into a small bowl.
5. For the dressing, in a small mixing bowl, add the olive oil. Grade or mash garlic into a paste and add to the olive oil and mix. Add the vinegar, mustard, honey, and lemon juice and mix. Add the salt, pepper, lemon zest and smoked paprika and mix one last time. Add dressing and half the parmesan cheese and mix. Top salad with the rest of the parmesan cheese and serve.

-Enjoy Chef Ko