Recipe

		Kale, Hummus and Chicken Salad
		Serving Size - 4
		Prepared By - DnD
		Recipe Rating * * * * *	Printer Friendly Recipe

1/3 cup extra-virgin olive oil

3 large clove garlic, finely chopped

2 T olive oil, 1 T sesame oil

3 tablespoons fresh lemon juice, from 1 large lemon

5 cups shredded Tuscan Kale leaves only, no chunks of the middle stem

1/2 teaspoon kosher salt

15 1/2-ounce can garbanzo beans, drained and rinsed

2 Chicken Breast

1/2 cup dried cranberries

In a non stick pan add 1 T Olive Oil then place the 2 chicken breast in pan and season with Salt & Pepper on both sides, cook until done then chop up chicken into 1/3" chunchs. Next heat a small saute pan over medium heat. Add the olive oil and garlic and cook just until fragrant, 2 minutes. Allow to cool slightly. In a large bowl, whisk together the tahini and lemon juice. Gradually whisk in the garlic oil. Add the kale, salt and chickpeas and gently toss together, bringing the dressing up from the bottom to coat everything evenly. Add the chicken and cranberries, and toss. Serve.