Name: Fall Chicken Salad with Pepita Granola and a Pumpkin Vinaigrette
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2
Ingredients: Bragg Organic Raw Unfiltered Apple Cider Vinegar; Bob's Red Mill Chia Seeds, Organic; Bob's Red Mill Hulled Hemp Seed Hearts; French's® Stone Ground Dijon Mustard; Diamond Pecans, Chopped; Tanimura & Antle Lettuce, Artisan Romaine; Cal-Organic Farms Organic Green Kale Bunch; SIGNATURE SELECTS Pumpkin, 100% Pure; POM Wonderful Pomegranate Honey Green Tea; Hollywood Beauty Coconut Oil; Good Sense Organic Pumpkin Seeds, Pepitas, Roasted & Salted; David's Kosher Salt; Whole Rotisserie Chicken; SIGNATURE SELECTS Honey, Raw, Wildflower; Asturi Bruschettini, Classico Virgin Olive Oil; Mariani Almonds, Plain, Whole; Elephant Garlic; Lady Apple; McCormick® Whole Black Pepper

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Preheat oven to 325 degrees.

Add pepitas, almonds, pecans, chia seeds, hemp seeds, coconut oil, honey, and pinch of salt to a bowl and stir until all is coated and then pour out into a single layer on a parchment lined baking sheet and bake for 10-13 minutes until nuts are golden.

Let the granola cool completely before breaking it apart.  Place into the refrigerator for quicker set time if needed.

Add all vinaigrette ingredients into a mason jar and shake until well combined.

Mix kale and romaine lettuce together and then top with sliced chicken, pomegranate seeds, apples, and granola.

Drizzle with vinaigrette and serve immediately.

Fall Chicken Salad with Pepita Granola and a Pumpkin Vinaigrette

Serves 2

20 mins prep

10 mins cook

30 mins total

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