• Grilled whole boneless skinless chicken breast in hot grill pan with the olive oil.
  2 Grilled Boneless Skinless Chicken Breast, 3 Tbsp Olive Oil
• Lightly sprinkle the chicken breast with salt and pepper while grilling.
  Salt and Pepper
• Flip each piece after it starts to cook through twice.
• Test the internal temperature for doneness. 165℉ is the right temperature for cooked chicken,
• If still unsure remove the largest piece from the pan and slice into thickest portion.
• If any pink remains return to pan.
• When finished grilling remove from pan and allow to rest before slicing.
• In salad bowl and kale after washing, removing tough stalks, and slicing to small pieces.
  4 Cups Red Kale
• Wash, peel, and grate carrots. Add to kale in bowl.
  2 Cups Grated Carrots
• Measure the cranberries and add to salad.
  ½ Cup Dried Cranberries
• Drain the mandarin orange segments and add to salad.
  10 oz Canned Mandarin Orange Segments

Making the Honey Dijon Dressing

• In a measuring cup measure the olive oil.
  ½ Cup Neutral Oil
• Add the red wine vinegar, Dijon mustard, and honey.
  1 Tbsp Red Wine Vinegar, 1 Tsp Dijon Mustard, 1 Tsp Raw Honey
• Dice fresh garlic and add to dressing. Mix well.
  1 Tsp Minced Fresh Garlic

Storing For Work Lunch

• Keep the chicken in a covered container in fridge for up to four days.
• Keep salad covered without dressing for up to five days.
• Store salad in small dressing containers. Remove from fridge before using on salad as they will solidify due to olive oil.

Tossing Salad For Dinner

• Toss salad with dressing and add chopped chicken. Serve right away.
• Store leftovers in fridge for one day.