Categories: Salad- Slaw- dressings

Ingredients

• 8 oz. chicken breast
• 1 Tbsp. olive oil
• salt and pepper
• 3 cups broccoli slaw
• 1 cup chopped broccoli florets
• 3 cups thinly shredded kale
• 1/2 cup dried cranberries
• 1/4 cup sunflower seeds
• 1/2 cup mayonnaise
• 1 tsp. Dijon mustard
• 4 tsp. lemon juice
• 2 tp. apple cider vinegar
• 1/4 tsp. salt
• 2 Tbsp. honey
• 1/2 tsp chili powder

Directions

1. Preheat grill or skillet to medium-high.

2. Rub chicken breast with olive oil, season with salt and pepper. Cook 6 minutes, flip and cook additional 4 to 6 minutes, until no longer pink inside. Cool and slice into strips.

3. In a large bowl, mix together 3 cups broccoli slaw, chopped broccoli florets, kale, cranberries and sunflower seeds (or toasted pine nuts). top with cooked chicken.

4. In a medium bowl, whisk together mayonnaise, Dijon mustard, lemon juice, vinegar, salt honey and chili powder. Drizzle 1/2 cup dressing on salad, adding more if desired. Season with pepper, if needed.

5. (Broccoli slaw usually includes carrots and red cabbage can be found in product section near bagged salads. Can use leftover grilled chicken if desired for a quick 10 minute meal.)

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