INGREDIENTS 

• 1 bunch kale, destemmed and thinly sliced

• 1 1/2 cups farro, cooked (1/2 cup dry)

• 6 oz sautéed chicken tenders

• 1/2 apple, thinly sliced (honeycrisp or fiji are great options)

• 2 Tbsp marcona almonds, coarsely chopped

• 2 oz manchego cheese, diced

VINAIGRETTE

• 1 Tbsp extra virgin olive oil

• 1/2 Tbsp lemon juice

• 1/2 Tbsp apple cider vinegar

• Kosher salt

• Pepper

Notes

Use a GF grain to make GF.

Omit cheese or use a DF cheese to make DF.

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This post was written by Kelly Powers, MA, RDN. Kelly is a Registered Dietitian and Culinary Nutritionist who takes a holistic approach to nutrition and health. She is a recipe developer with a food blog highlighting whole foods, simple recipes, and her life in San Francisco. Kelly is the creator of Weeknight Dinners, a weekly meal plan program that helps users get back in the kitchen and feed themselves well. Kelly specializes in meal planning, the Mediterranean diet, and sustainable behavior change, helping her clients reach their health goals while improving their relationship with food.a