Shred the Brussels Sprouts (2 cup). Shred the Kale (2 cup).
Toast Walnut (1/2 cup) at 350 degrees F (180 degrees C) in an oven until lightly toasted. Set aside.
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.
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.
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.
Toss together the vegetables, Parmesan Cheese (1/4 cup), Shredded Chicken (1 cup), walnuts and dressing. Serve warm or cold.