Yield 4 Servings
1 bunch kale, ribs removed and leaves torn into pieces (about 6 cups)
8 ounces cooked chicken or turkey, cut into bite sized pieces
1 persimmon, thinly sliced into half moons
1 mandarin orange, peeled and separated into wedges
4 ounces soft goat cheese (chevre)
2-4 ounces raw walnuts
1/3 cup freshly squeezed blood orange juice
1 tablespoon freshly squeezed lemon juice
Zest of one blood orange
1 tablespoon maple syrup
1 tablespoon finely diced shallot
1 tablespoons olive oil
salt to taste
pepper to taste
This is a great recipe for leftover chicken or turkey! It is also a great use for a store bought rotisserie chicken.
If you can't find blood oranges, regular oranges should work.
This would also make a great side salad and a vegetarian option just by leaving out the chicken.
Recipe by Fox and Briar at https://www.foxandbriar.com/citrus-kale-salad-blood-orange-vinaigrette/