Chicken Orange Kale Salad


  1. Place the first four ingredients in a large mixing bowl and toss with Ken’s White Balsamic Vinaigrette until well coated.
  2. Transfer to a cold salad bowl and place sliced grilled chicken and orange segments on top.
  3. Sprinkle salad with Asiago cheese crisps.
  4. Serve with toasted French bread


  • 5 cheese crisps, asiago
  • 5 clementine(s), cut into segments
  • 1/4 cup Ken's® White Balsamic Vinaigrette
  • 3 cups lettuce, kale and arugula blend
  • 2 tbsp Peak Fresh Produce® Onion(s), Red, julienned
  • 2 tbsp Peak Fresh Produce® Pepper(s), Red Bell, julienned
  • 1 West Creek® Chicken, Breast(s), grilled, sliced