Prep Time
Cook Time
Servings
Ingredients
For the Dressing:
- 2 tablespoons olive oil
- 1 small shallot (thinly sliced)
- 2 tablespoons Dijon mustard
- 1 clove of garlic (grated)
- 2 tablespoons freshly squeezed orange juice
- 2 tablespoons lemon juice
- 1 tablespoon Wisconsin Ginseng powder
For the Salad:
- 1 tablespoon coconut oil
- 2 cups chicken (shredded)
- 1/2 cup fresh squeezed orange juice
- 4 cups kale (chopped)
- 4 cups romaine (chopped)
- ¾ cup pomegranate seeds
- 1 orange (divided)
- handful chopped mint
- handful chopped tarragon
- 1/4 cup toasted pine nuts
Directions
- For the Dressing: Whisk all ingredients together and set aside.
- Combine oil and chicken together in a medium skillet over medium heat. Cook until crispy. Add OJ and cook until juice is fully absorbed. Set aside.
- In a large bowl, combine lettuce, kale, pomegranates, oranges, herbs and pine nuts.
- Top salad mixture with chicken and salad dressing. Toss until coated. Serve immediately.
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