3 chicken breast, grilled cooked in a pan
Small bunch of Kale, torn into pieces
1 pint grape tomatoes
3-6 slices of bacon, cooked crisp
1 small can mandarin oranges, drained
6 strawberries, sliced
½ cup pecans, (toasted- optional)
1 avocado, sliced
Poppy seed Dressing - store bought or to make:
Combine: ½ cup mayonnaise, 2 Tablespoons sugar, 2 Tablespoons white vinegar, ½ teaspoon poppy seeds, salt and pepper to taste.
Fill your plate with all the desired salad fixings above and drizzle with poppy seed dressing.
Lisa’s Notes: My family and I loved this salad. I threw it together one night because we were getting tired of lettuce. We loved the change in texture and flavor that the kale added. Spring kale is tender and makes for a great weeknight dinner.