• 1 lb boneless, skinless chicken breast, cubed

• 1 tsp butter

• Salt & Pepper to taste

• Sprinkle of garlic granules

  Salad

• 1 apple, cored, quartered then thinly sliced

• 1 medium kohlrabi, peeled and cut into sticks

• 1 c fresh blueberries

• 4 leaves black (flat) kale chopped into bite sized pieces

• 1 small fennel bulb, thinly sliced

  Dressing

• Juice of a small lime

• 2 tsp honey

• 1/3 c olive oil

• 1 tsp fennel powder

Step 1

Melt butter in a heavy skillet over medium heat. Add the cubed chicken and sauté adding the salt, pepper, and garlic when the chicken is about half cooked then continue to sauté until the chicken is cooked through.

While the chicken is cooking prepare the dressing and salad. Place all dressing ingredients into a small jar with a tight fitting lid. Mix with a small whisk until honey is dissolved, cover and set aside.

Step 2

Toss the chopped kale into a large bowl, drizzle with a bit of olive oil and use your hands to massage the oil into the kale. Add the apple, fennel bulb, and kohlrabi and toss until everything is lightly coated with olive oil, then set aside.

• 4 small boneless, skinless Chicken Breasts
• 1 tsp garlic granules
• Salt & Pepper
• Drizzle of Olive OilSalad
• 4 c salad greens
• 2 Plums, sliced thin (if you can’t find plums, use a handful of dried cranberries)
• 1 small Apple, cubed
• 1/3 Long English Cucumber in thin slices 
• ½ small Onion, thinly sliced
• Cilantro to garnish (optional)Dressing
• ½ c Peanut Butter
• 2 tbsp soy sauce
• 1 Lime: juice half, cut the other half into wedges
• ½ – 1 tsp chili flakes, depending on how spicy you want your sauce
• 2+ tbsp Maple Syrup or Honey to your taste
• 1 – 2 tsp garlic granules
• ½ tsp salt
• 2 tbsp rice vinegar
• hot boiled water

Step 1

Set the oven to 350°.

Cut each chicken breast into 4 pieces and place into a bowl. Add a good drizzle of olive oil, salt and pepper, and garlic granules. Toss until all pieces are evenly coated. Line a sheet pan with parchment paper and place chicken pieces on pan, in rows, evenly spaced. Pop the chicken into the oven and roast for 20 to 25 minutes until cooked through and nicely browned.

Step 2

While the chicken is cooking, prepare your dressing:

Boil a cup of water in the kettle. Place peanut butter into a small bowl. Add lime juice, maple syrup (or honey), soy sauce, vinegar, chili flakes, garlic granules, and salt. Use a tiny whisk to mix well, then slowly add just enough hot water to thin the mixture to desired consistency – it should be a bit runny for this application, but not too soupy. 

Taste and adjust seasoning to your liking. If you like it spicy – add more chili flakes. Like it sweeter? Add more syrup.  This recipe is very forgiving and at the end of the day the balance of flavor is up to you. Adjust it to your liking! When you are satisfied with the flavors, set aside and plate your salads.

• 6 boneless, skinless chicken thighs
  (or 3 breasts), cubed
• 8 large kale leaves, cut into bite sized pieces
• 1 apple, cubed
• 1/2 c walnuts, roughly chopped
• 1 celery root, cubed
• 1/2 c cherry tomatoes, halved
• 1 large onion, cubed
• 2 drizzles of olive oil (one long, one short drizzle)
• drizzle of berry vinegar (any kind) or Apple
  Cider Vinegar
• Salt & Pepper to taste
• 2 sprinkles garlic granules
• 1 tsp fennel powder
• 1 tsp butter

Step 1

Set oven to 395°.

Place celery root, onion, and cherry tomatoes into a large bowl. Drizzle with olive oil sprinkle with salt, pepper, and garlic granules and mix well. Pour veggies onto a parchment lined baking sheet and pop them into the oven until they are golden brown -about 45 minutes.

Step 2

Place cubed chicken into the same bowl, drizzle with olive oil and sprinkle with salt, pepper, and garlic granules to taste and toss well. Melt butter in a heavy skillet over medium high heat and stir fry the chicken until cooked through, browning it nicely.

Step 3

While the chicken and veggies are on the go, prepare the kale. Place kale into a large (clean – don’t use the chicken bowl!) bowl and give it a healthy drizzle of olive oil. Then use your hands to massage the oil into the kale. Add the apples and walnuts, toss well, then set aside until chicken and veggies are done.