French Garden Salad

 

French Garden Salad

French Garden Salad

Servings:*

4 servings

Ingredients

  • For the yogurt-herb dressing:
  • ¼ cup plain yogurt
  • 2 tablespoons avocado oil
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon cool water
  • 2 teaspoons Champagne vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • ½ teaspoons L&B French Garden Blend Seasoning
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • For the salad:
  • 1 bunch curly kale, thick stems removed, thinly sliced
  • ½ pound Brussels sprouts, trimmed and shaved
  • 12 ounces L&B Ready To Heat Pulled Chicken, finely shredded
  • 2 celery stalks, thinly sliced
  • 1 Granny Smith apple, peeled, cored and sliced into matchsticks
  • ½ cup toasted sliced almonds
  • 2 tablespoons chopped fresh parsley

Directions

  1. To make the dressing: In a small bowl, whisk together the yogurt, avocado oil, lemon juice, water, Champagne vinegar, Dijon mustard, honey and French Garden Blend Seasoning. Season with salt and black pepper. 

  2. To assemble the salad: In a large bowl, massage the kale between your fingers to tenderize. Add the Brussels sprouts, chicken, celery, apple and half of the sliced almonds. 

  3. Drizzle the yogurt-herb dressing on top and toss until well coated. Garnish with the remaining sliced almonds and parsley. 

  4. Serve immediately or refrigerate for up to 4 hours before serving. 
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.