Sweet, salty, savory, & a bit tangy all in 1 salad! This was so good! The thing I love most about kale salads is that you can mix up a huge salad, dressing & all, & eat on it for days without it getting soggy like most salads do.
Recipe makes 8 servings
1 serving = 2 cups = 8 weight watchers points+ = 7 weight watchers smart points
1 1/2 lbs skinless boneless chicken breasts (I marinated mine in italian dressing for about 2 hours)
6 cups raw kale stems removed & torn into bite size pieces
2 cups sliced strawberries
1 large bunch of asparagus ends trimmed, blanched, & chopped
3 oz reduced fat crumbled feta cheese
1 cup candied cashews (recipe below)
1 cup strawberry balsamic vinaigrette (I used one by Maple Grove Farms of Vermont)
Candied Cashews Ingredients –
1 cup cashews
1 tbsp light butter
1 tbsp honey
1 tbsp light brown sugar
For the candied cashews melt butter in a pan over medium heat. Once melted stir in cashews, honey, & brown sugar. Reduce heat & simmer for about 5 minutes stirring occasionally.
Pour out onto parchment paper to cool.
Grill the chicken & let cool before chopping into bite size pieces. Stir together kale, chicken, feta, strawberries, blanched asparagus, candied cashews, & dressing.