Brussels Sprout Kale Salad with Chicken

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1 cup

Shredded Chicken

2 cups

Kale , shredded

2 cups

Brussels Sprouts , shredded

1/2 cup

Walnuts

1/4 cup

Parmesan Cheese , grated

1/2 cup

Onions , chopped

3 Tbsp

Just Jan’s® Tangerine Marmalade

1 Tbsp

Unsalted Butter

2 Tbsp

Olive Oil

to taste

Salt

to taste

Ground Black Pepper

Cooking Instructions

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Step 1

Shred the Brussels Sprouts (2 cups) . Shred the Kale (2 cups) .

Step 2

Toast Walnuts (1/2 cup) at 350 degrees F (180 degrees C) in an oven until lightly toasted. Set aside.

Step 3

Add Unsalted Butter (1 Tbsp) and Onions (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 Tbsp) and Olive Oil (2 Tbsp) 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.