Cooking Instructions
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Step 1
Shred the Brussels Sprouts (2 cup). Shred the Kale (2 cup).
Step 2
Toast Walnut (1/2 cup) at 350 degrees F (180 degrees C) in an oven until lightly toasted. Set aside.
Step 3
Add Unsalted Butter (1 tablespoon) and Onion (1/2 cup) to a small skillet and sauté until onion is golden brown, about 5 to 10 min. Transfer the onion to a food processor.
Step 4
Add Just Jan’s® Tangerine Marmalade (3 tablespoon) and Olive Oil (2 tablespoon) and process until creamy. Add Salt (to taste) and Ground Black Pepper (to taste). Set aside.
Step 5
Use the sauté pan used for the onion. Add a bit more olive oil and lightly saute the brussels sprouts and the kale for 1 to 2 minutes until they turn bright green. Remove from the heat.
Step 6
Toss together the vegetables, Parmesan Cheese (1/4 cup), Shredded Chicken (1 cup), walnuts and dressing. Serve warm or cold.
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