Chicken Honey Lime Salad

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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
  1. Prep
    1. Cut chicken into bite sized pieces. Season with salt, pepper, and spanish seasoning.
    2. Tear romaine into bite sized pieces and wash.
    3. Separate kale into ribs and leaves. Tear leaves into bite sized pieces and wash. Cut tender parts of ribs into small pieces.
    4. Rough chop almonds
    5. Cut kiwi into bite sized pieces
    6. Chiffonade mint
    7. Prepare vinaigrette
  2. Cook
    1. 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.
    2. Toss romaine and kale in vinaigrette.
    3. Top with chicken.
    4. Top with fruit, mint, and almonds