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Ingredients

Instructions

Salad portioning:

1. First: layer into every instrumentality, 1-1/2 cups kale, 1/2 cup chicken, and 1/2 cup sweet potatoes. equally divide apple slices (discarding any lemon juice) between containers. 
2. prime every bowl with one tablespoon bleu and one tablespoon cooked almonds. cowl and store in white goods till able to eat. 
3. Serve along with your favorite bottled or home-cured balsamy dressing.

Salad Prep:

1. Remove skin and chicken from the bone. Pull into massive chunks. (Some grocery delicatessen departments sell rotisserie chicken already far from bone and prepared to use on salads, etc.).
2. Shred kale into bite size items (use a kitchen appliance and pulse for some seconds at a time, being careful to avoid refined the kale).
3. Steam sweet potatoes per package directions. Cool and peel. turn over bite-size chunks.
4. Peel and slice apples. Place in an exceedingly little bowl with one tablespoon juice and toss to mix.
5. It’s simple and so good.Enjoy!

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INGRËDIËNTS