====== Chicken Honey Lime Salad ======
{{tag>Recipe Carne LowCarb 5}}

|  2  | Servings |

^  Qty  ^ Unit ^ Ingredient ^
|  10  | oz | Chicken breast |
|  1  | tsp | Spanish seasoning (onion powder, granulated garlic, coriander, cumin, smoked paprika, oregano) |
|  1  | small | Romaine (200 g whole) |
|  3  | cups | Shredded Kale (85 g) |
|  ½  | cup | Marcona Almonds (35 g) |
|  1  | ea | Kiwi |
| ::: | ::: ^ Sub: Stonefruit |
|  1  | tbsp | Mint |
|  4  | tbsp | Honey lime vinaigrette |

  - Prep
    - Cut chicken into bite sized pieces.  Season with salt, pepper, and spanish seasoning.
    - Tear romaine into bite sized pieces and wash.
    - Separate kale into ribs and leaves.  Tear leaves into bite sized pieces and wash.  Cut tender parts of ribs into small pieces.
    - Rough chop almonds
    - Cut kiwi into bite sized pieces
    - Chiffonade mint
    - Prepare vinaigrette
  - Cook
    - Cook chicken in a hot oiled pan for 4 to 6 minutes.  Start 3 minutes on one side to brown, then stir until no pink is visible.
    - Toss romaine and kale in vinaigrette.
    - Top with chicken.
    - Top with fruit, mint, and almonds