Kale1 large bunch (about 8 cups) stemmed and washed
1Large Applecubed
3Chicken Breastsdiced and cooked
¼cupGoat Cheese
Honey Mustard Vinaigrette
2TablespoonsHoneymelted
2TablespoonsPrepared Yellow Mustard
1TablespoonApple Cider Vinegar
¼cupExtra Virgin Olive Oil
1teaspoonBlack Pepperfreshly cracked
½teaspoonSalt
Maple Candied Walnuts
2cupsWalnutswhole & raw
2TablespoonsPure Maple Syrup
Instructions
Honey Mustard Vinaigrette
In a small bowl combine melted honey, yellow mustard, apple cider vinegar, extra virgin olive oil, black pepper, and salt. Stir well to combine and refrigerate until ready to serve.
Maple Candied Walnuts
Place a sheet of parchment paper over a large plate or cutting board.
In a medium sized fry pan, add walnuts and maple syrup. Stir well to coat the walnuts well.
Over medium heat, consistently stirring candy the walnuts. At first the maple syrup will slightly bubble, then you will see it start to thicken, cook for 2-3 minutes, and immediately transfer walnuts to the parchment paper. Spread out into a single layer on the parchment paper and let walnuts cool for 5-10 minutes.
Salad Assembly
In four large bowls evenly distribute the kale, cubed apple, diced cooked chicken, goat cheese, and candied walnuts.