Mediterranean Chicken & Kale Salad
Ingredients
boneless-skinless chicken tenders
1/2 cup mustard vinaigrette
1 cup kale
1 tablesoon lemon juice
1/4 cup cooked farro
1 tablespoon fresh mint
1/4 cup red onions, sliced
1 tablespoon olive oil
3 tablespoons feta cheese
Salt and pepper
Directions
In a shallow pan, place chicken tenders in mustard vinaigrette. Marinate for 2 hours.
Heat grill pan to medium-high heat. Cook marinated chicken tenders until done. Heat oven to 350 degrees. Place cooked chicken tenders in oven to keep warm.
In a large mixing bowl, mix kale, lemon juice, cooked farro, mint, red onion, olive oil, and salt and pepper. Mix well until kale leaves are coated.
On a large platter, add kale salad, feta cheese, and chicken tenders. Add salt and pepper to taste.
Serve and enjoy.