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Ingredients
1 bag baby kale (about 6-8 cups)
1 granny smith apple, chopped
1/2 cup seedless red grapes, halved
1/4 cup dried cranberries
1/4 cup crumbled goat cheese
1/2 medium ripe avocado, diced or sliced
2 leftover grilled chicken breasts (8 ounces), diced into cubes
1/4 cup walnuts halves (1 ounce)
Dressing
2 tablespoon extra virgin olive oil
2 tablespoons balsamic vinegar
1 garlic clove, minced
1 teaspoon dijon mustard
Salt and pepper, to taste
Directions
Preheat oven to 350 F. Spread walnuts on baking sheet, and toast in oven for 8 minutes until fragrant and golden. Remove from oven, allow to cool, then chop into small pieces.
In a small bowl, whisk the dressing ingredients together until smooth and well combined. Season with salt and pepper to taste. Set aside. In a large bowl, toss kale, apples, grapes and cranberries together. Pour dressing over the fruit and lettuce. Toss again to combine. Top the salad with goat cheese, avocado, chicken and toasted walnuts.
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