Mango Kale Salad with Chicken

I baked some chicken tenders to take with my lunch. Had enough for a couple of salads, too. After marinating for couple hours in buttermilk and spices (curry, pepper, cardamon, cinnamon,  I baked the chicken pieces. (Not sure how to account for the calorie count when you marinate and most of the marinade isn't absorbed, so I used one of my other chx recipes for the calorie count - dredge in spices and cook on top of stove.)

Toss, layer or whatever - make the salad as follows:

1+ cups of kale, ripped to bite size pieces
1 mango, peeled and chopped
1 apricot, pitted and chopped
40 red grapes, halved
4 oz chicken breast, cooked and chopped up
2 Tbsp Fig Balsamic Dressing (Cindy's Kitchen for Whole Foods)


Rated a 4.68 on the Kale Scale