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Chicken Orange Kale Salad

Balsamic Entrées Salads Poultry
  • 32 oz Romaine, Kale, Carrot, and Cabbage Blend
  • 8 Clementine Sections
  • 1 tbsp Red Onion julienne
  • 2 fl oz Ken’s White Balsamic Vinaigrette
  • 4 oz Rotisserie Chicken sliced
  • 1 tbsp Honey Roasted Pecans
  • 6 Asiago Cheese Crisps
  • 1.  Toss greens, clementines and onion in a large bowl with Ken’s White Balsamic Vinaigrette.
  • 2.  Place mixture on a serving dish and top with chicken, pecans and cheese crisps.
  • 3.  

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