Today was 96 F. and much too hot to make much of a dinner. In preparation for making my lunches, I sometimes marinate, bake or grill boneless chicken breasts; cut them up and freeze. I used one of these for this salad. Weighed it, after I defrosted it.1 C. Kale, ripped into bitesize pieces
50 Blueberries
½ Peach, chopped up
1 Clementine orange, peeled and cut up
6 Sprigs of cilantro, leaves cut up, stems tossed out.
2 oz. Chicken breast, boneless, marinated and baked
1 T. Dressing, olive oil and balsamic vinegar (Safeway Select)
Toss all ingredients except the dressing and chicken.
Add dressing and stir up the salad.
Add chicken.
Serve.
Rated a 4.5 on the Kale Scale.
